Description
Delicious and creamy chocolate pudding pots made with rich cocoa, fresh eggs, and creamy heavy cream. These smooth, indulgent desserts are easy to prepare on the stovetop and perfect for chilling and serving as an elegant treat.
Ingredients
Scale
Pudding
- 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
Topping
- 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
Instructions
- Whisk mixture: Place the egg yolks and caster sugar in a medium saucepan. Whisk thoroughly until combined. Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk this mixture until smooth and free of lumps. Then add the remaining milk, thickened cream, and a pinch of salt and whisk again to combine thoroughly.
- Heat gently: Place the saucepan on the stove over medium heat. Whisk occasionally at first, then more frequently as the mixture heats, especially around the edges, to prevent burning. The mixture will start to thicken on the base of the pan as it heats.
- Melt chocolate: Once gentle bubbles appear just breaking the surface (about 5 minutes), immediately remove the saucepan from the stove. Stir in the finely chopped 70% cocoa chocolate until fully melted and combined. Avoid letting the mixture come to a boil to preserve the thickening effect of the cornflour.
- Pour quickly and cool: Immediately pour the pudding mixture into 5 small glasses or ramekins. Work swiftly, as the pudding will begin to thicken and might develop surface ripples. Let the pots cool on the counter for about 15 minutes, then transfer uncovered to the refrigerator and chill for at least 3 hours until fully set.
- Whip cream: Using an electric mixer, whip the cold thickened cream with vanilla extract and white sugar on high speed for 1 to 1 1/2 minutes until softly whipped and holding soft peaks. Optionally, stabilize the cream if preparing ahead of time.
- Decorate and serve: Spoon a dollop of the whipped cream onto each pudding pot. Sprinkle with the finely chopped 70% cocoa chocolate for garnish. Serve chilled and enjoy this luxurious dessert.
Notes
- Use high-quality 70% cocoa bittersweet chocolate for rich flavor. Semi-sweet or dark chocolate can be substituted but will alter taste and sweetness.
- Do not boil the pudding mixture to ensure proper thickening and smooth texture.
- The pudding can be stored in the refrigerator uncovered for up to 5 days.
- For a firmer whipped cream, consider adding stabilizers or whipping cream with a higher fat content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Keywords: chocolate pudding, chocolate dessert, creamy pudding, stovetop dessert, easy chocolate recipe, pudding pots
