Name: Chocolate Pudding Pots Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Western
Ingredients: 2 large egg yolks (from large eggs, ~50-55g/2oz each); 1/3 cup caster sugar (superfine 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 full-fat pourable cream); Pinch of salt; 150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped; 3/4 cup thickened cream (heavy cream or any other cream for whipping), fridge cold; 1/2 tsp vanilla extract; 2 tsp white sugar; 2 tbsp 70% bittersweet cocoa chocolate, finely chopped

Ingredients

2 large egg yolks (about 50-55g/2oz each)

1/3 cup caster sugar or superfine 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 regular full-fat pourable cream)

150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped

Pinch of salt

3/4 cup cold thickened cream (heavy cream) for whipping

1/2 tsp vanilla extract (for whipped cream)

2 tsp white sugar (for whipped cream)

2 tbsp 70% cocoa chocolate, finely chopped (for decoration)

Instructions

Step 1: In a medium saucepan, whisk together the egg yolks and sugar until combined. Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until smooth and lump-free.

Step 2: Pour in the remaining milk, thickened cream, and add a pinch of salt. Whisk everything together thoroughly.

Step 3: Place the saucepan over medium heat. Whisk occasionally at first, then more frequently as the mixture heats. Pay special attention to the edges to prevent sticking. The mixture will start to thicken after a few minutes.

Step 4: Once gentle bubbles begin to break the surface (around 5 minutes), remove the saucepan from the heat immediately. Stir in the finely chopped bittersweet chocolate until fully melted and incorporated. Avoid boiling to preserve the setting power of the cornflour.

Step 5: Quickly pour the pudding mixture into 5 small glasses or ramekins. Let them cool on the counter for 15 minutes, then refrigerate uncovered for at least 3 hours until set.

Step 6: When ready to serve, use an electric mixer to whip the cold cream with vanilla extract and sugar until softly whipped, about 1 to 1 1/2 minutes. This cream can be stabilized if preparing in advance.

Step 7: Spoon a dollop of whipped cream onto each pudding pot, sprinkle with the chopped chocolate decoration, and serve immediately.

Tips & Variations

Use semi-sweet or dark chocolate instead of bittersweet if you prefer a sweeter pudding.

For a dairy-free option, substitute the milk and cream with coconut milk and coconut cream, adjusting quantities for thickness.

To add texture, sprinkle a few crushed nuts or biscuit crumbs on top before serving.

Stabilize the whipped cream by adding a teaspoon of powdered gelatin dissolved in warm water if preparing ahead of time.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, but milk chocolate will make the pudding sweeter and less intense in cocoa flavor. Adjust the sugar accordingly if needed.

What if my pudding doesn’t set?

This can happen if the mixture boiled during cooking. Always remove it as soon as you see bubbles forming to preserve the thickening power of the cornflour. If needed, gently reheat and add a little more cornflour slurry to thicken again.