Description
Indulge in these rich and creamy Chocolate Pudding Pots, perfect for a luxurious dessert that’s quick to prepare. Made with high-quality cocoa and bittersweet chocolate, they offer a smooth, velvety texture with a deep chocolate flavor, topped with whipped cream and extra chocolate shavings for added decadence.
Ingredients
Scale
Pudding
- 2 large egg yolks (approx. 50-55g total)
- 1/3 cup caster sugar (superfine sugar or regular white sugar)
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder (sifted)
- 1 1/2 tbsp cornflour (cornstarch)
- 1 cup full-fat milk
- 1 1/2 cups thickened cream (heavy cream or any other regular full-fat pourable cream)
- 150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped
- Pinch of salt
Whipped Cream Topping
- 3/4 cup thickened cream (heavy cream), cold from fridge
- 1/2 tsp vanilla extract
- 2 tsp white sugar
- 2 tbsp 70% cocoa bittersweet chocolate, finely chopped
Instructions
- Prepare the pudding base: In a medium bowl, whisk together the egg yolks and caster sugar until pale and thick. Add the vanilla extract, sifted cocoa powder, cornflour, and a pinch of salt, stirring until well combined. Slowly pour in the milk and 1 1/2 cups of thickened cream, whisking constantly to create a smooth mixture.
- Cook the pudding: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it starts to thicken and just comes to a gentle boil. Remove from heat and immediately add the finely chopped bittersweet chocolate, stirring until completely melted and smooth. Pour the pudding into 5 serving pots or ramekins and cover with cling film directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until set.
- Make whipped cream topping: In a chilled bowl, whip the 3/4 cup of thickened cream with vanilla extract and white sugar until soft peaks form. Spoon or pipe the whipped cream over the set pudding pots. Garnish with the finely chopped bittersweet chocolate shavings. Serve chilled for a decadent dessert experience.
Notes
- Use high-quality 70% cocoa bittersweet chocolate for the best rich chocolate flavor. If you prefer, semi-sweet chocolate can be substituted but will be sweeter.
- Ensure the cream for whipping is well chilled to achieve the best volume and texture.
- Cover pudding surface with cling film while cooling to prevent skin formation.
- These pudding pots can be prepared a day ahead and refrigerated until ready to serve.
