Name: Chocolate Pudding Pots with Cream and Rich Cocoa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: International
Ingredients: 2 large egg yolks (about 50-55g each); 1/3 cup caster sugar (superfine 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 regular full-fat pourable cream); Pinch of salt; 150 g (5 oz) 70% cocoa chocolate (bittersweet), finely chopped; 3/4 cup thickened cream (heavy cream), fridge cold; 1/2 tsp vanilla extract; 2 tsp white sugar; 2 tbsp 70% cocoa chocolate (bittersweet), finely chopped (for garnish)

Ingredients

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

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 (or heavy cream)

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

Pinch of salt

3/4 cup thickened cream (for whipping, chilled)

1/2 tsp vanilla extract (for whipped cream)

2 tsp white sugar (for whipped cream)

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

Instructions

Step 1: In a medium saucepan, whisk together the egg yolks and sugar until combined.

Step 2: Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of the milk. Whisk until smooth and lump-free.

Step 3: Pour in the remaining milk, thickened cream, and a pinch of salt. Whisk to combine thoroughly.

Step 4: Place the saucepan over medium heat. Stir occasionally at first, then whisk more frequently as it heats to avoid lumps and sticking, paying attention to the edges.

Step 5: When gentle bubbles appear on the surface (around 5 minutes), continue stirring for 15 seconds then remove from heat immediately.

Step 6: Stir in the finely chopped chocolate until fully melted and incorporated. Avoid boiling past this point to preserve the pudding’s set texture.

Step 7: Quickly pour the pudding into 5 small glasses or ramekins to prevent a thick skin forming. Let cool on the counter for 15 minutes, then refrigerate uncovered for at least 3 hours until set.

Step 8: For serving, whip the chilled cream with vanilla extract and sugar until softly whipped, about 1 to 1 1/2 minutes with an electric mixer.

Step 9: Spoon a dollop of whipped cream on each pudding pot, sprinkle with the chopped chocolate garnish, and serve immediately.

Tips & Variations

Use full-fat milk and cream for the richest texture and flavor.

If the pudding is too loose, check the cornflour quantity and avoid boiling the mixture too long, as heat can affect the setting.

For a milder chocolate taste, substitute 70% cocoa chocolate with semi-sweet or milk chocolate.

Stabilize the whipped cream by adding a little powdered sugar or gelatin if preparing ahead.

FAQs

Can I use dark chocolate instead of 70% cocoa chocolate?

Yes, you can use dark chocolate of a different cocoa percentage or semi-sweet chocolate depending on your taste preference. Just note that the flavor and sweetness will vary slightly.

What if my pudding is too runny?

This can happen if the cornflour didn’t properly thicken the mixture or it was overheated. Make sure to measure the cornflour accurately and remove the pudding from heat as soon as it bubbles gently. If needed, cook gently a bit longer next time, but don’t let it boil.