recipetineats4.8
Chocolate Pudding Pots
Recipe video above. This is like a richer, more luxurious Chocolate Mousse, with a quarter of the effort. Tastes sophisticated. Easy to pretty up. Brilliant ready-to-go dinner party dessert: make ahead 5 days!I especially love that this is not too sweet, it's all about the chocolate flavour. Be sure to use 70% chocolate as the pudding relies on this to help it set (higher cocoa % = firmer chocolate). If using dark chocolate / semi-sweet chocolate chips, increase the cornflour/cornstarch - see note 1.Makes 5 pots just shy of 1/2 cup each which is good portion for dessert. TIP: You can whip the cream ahead too, just stabilise it so it doesn't deflate.
👥 5 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●stove
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
Whisk yolks and sugar in a saucepan, then vanilla, cocoa, cornflour and splash of milk. Whisk in remaining milk, cream and salt. Heat on medium (whisk), once bubbles appear keep stirring ⏱️ 15 seconds, then take off stove. Stir in chocolate, pour in glasses, chill. Decorate then serve!
milk (, full fat is best)1 cup
3
FULL RECIPE:
4
Whisk mixture - Put the yolks and sugar in a medium saucepan. Whisk until combined. Add the vanilla, cocoa, cornflour and a small splash of milk. Whisk until lump free. Add the remaining milk, cream and salt then whisk to combine.
milk (, full fat is best)1 cup
5
Heat gently - Put the saucepan over medium heat on the stove. Whisk every now and then initially, and more frequently as the mixture heats up as it will thicken on the base. Be sure to get right into the edges.
6
Melt chocolate - Once gentle bubbles break the surface (about ⏱️ 5 minutes), stir for another ⏱️ 15 seconds then remove off the stove. Add the chocolate and stir until melted. (Note 2) ⚠️ Do not boil cornflour mixture longer as it may kill the setting qualities of the cornflour.
7
Pour quickly and cool - Immediately pour the mixture into 5 small glasses, ramekins etc - if you are too slow, the mixture will thicken and leave ripples on the surface (it's just a visual thing, we can hide with cream!). Cool on the counter for ⏱️ 15 minutes then refrigerate uncovered for ⏱️ 3 hours until set. (Keep 5 days!) See FAQ for what to do if your pudding is too loose, and what may have caused it.
8
To serve:
9
Whip cream - With an electric beater, whip the cream ingredients for 1 - 1 1/⏱️ 2 minutes on high until softly whipped. (Stabilise the cream if making ahead)
10
Decorate - Spoon a dollop on the pudding, sprinkle with chocolate and serve!
Nutrition Facts
calories
518 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
4 g
sugar Content
28 g
sodium Content
44 mg
protein Content
7 g
cholesterol Content
164 mg
carbohydrate Content
35 g
saturated Fat Content
26 g
unsaturated Fat Content
14 g
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