Description

This rich and velvety Chocolate Pudding Pots recipe combines creamy custard infused with intense 70% cocoa bittersweet chocolate, topped with softly whipped cream and chocolate shavings. Perfect for an elegant dessert that sets firmly in the fridge, offering a smooth and indulgent treat that’s simple to make on the stovetop.

Ingredients

Scale

Custard Base

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

Whipped Cream Topping

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)

Instructions

Whisk mixture: 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 thoroughly until the mixture is lump-free. Then whisk in the remaining milk, cream, and a pinch of salt until smooth.
Heat gently: Place the saucepan over medium heat on the stove. Whisk occasionally at first, increasing the frequency as the mixture heats up to prevent lumps and burning. Pay special attention to the edges and bottom of the saucepan where thickening occurs.
Cook until thickened: When gentle bubbles begin to break the surface (about 5 minutes), continue stirring continuously for another 15 seconds, then promptly remove from the heat. Avoid boiling the mixture longer to preserve the thickening properties of the cornflour.
Melt chocolate: Immediately add the finely chopped 70% cocoa chocolate to the hot mixture and stir until fully melted and smooth.
Pour and cool: Quickly pour the hot pudding mixture into 5 small glasses or ramekins. Cooling slowly on the counter for 15 minutes before refrigerating helps to set it perfectly. Refrigerate uncovered for at least 3 hours or until fully set. The pudding can be kept covered in the fridge for up to 5 days.
Whip cream: Using an electric beater, whip the cold cream, vanilla extract, and sugar together on high speed for 1 to 1½ minutes until softly whipped. If preparing in advance, stabilize the cream to maintain texture.
Decorate and serve: Spoon a dollop of the whipped cream atop each pudding pot, sprinkle with the chopped chocolate garnish, and serve immediately for an elegant finish.

Notes

For a sweeter pudding, use semi-sweet or dark chocolate instead of 70% bittersweet chocolate.
Do not boil the pudding mixture once thickened to prevent loss of the cornflour’s thickening ability.
If the pudding appears too loose, it may be due to insufficient thickening time or overheating the cornflour mixture; allow more time to set in the fridge.
Whipping cream cold from the fridge ensures better volume and texture.
This dessert can be stored in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: International

Keywords: chocolate pudding, chocolate dessert, pudding pots, stovetop pudding, rich chocolate custard, whipped cream topping