Description

This rich and creamy Chocolate Pudding Pots recipe delivers a decadent dessert perfect for any occasion. Using simple ingredients like egg yolks, cocoa powder, and dark chocolate, the pudding is cooked gently on the stovetop to achieve a smooth and luscious texture. Finished with lightly whipped cream and a sprinkle of chopped bittersweet chocolate, these individual pudding pots are easy to prepare and delightfully indulgent.

Ingredients

For the Chocolate Pudding

2 large egg yolks (from large eggs, approx. 50-55g/2oz each)
1/3 cup caster sugar (superfine sugar or regular white sugar)
1 tsp vanilla extract
2 tbsp cocoa powder (unsweetened, 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)
150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped
Pinch of salt

For the 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 bittersweet chocolate, finely chopped

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Instructions

Whisk mixture: In a medium saucepan, whisk together the egg yolks and sugar until well combined. Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk, whisking until the mixture is smooth and lump-free. Then add the remaining milk, thickened cream, and a pinch of salt, whisking thoroughly to combine everything.
Heat gently: Place the saucepan over medium heat on the stove. Whisk occasionally at first, increasing to more frequent whisking as the mixture warms and begins to thicken around the edges, being careful to get into the corners of the pan to prevent burning.
Cook until bubbles form: Continue heating until gentle bubbles start to rise to the surface (about 5 minutes). Once bubbling, keep stirring the mixture for another 15 seconds, then promptly remove from the heat.
Melt chocolate: Stir in the finely chopped bittersweet chocolate until fully melted and the pudding mixture is smooth. Avoid boiling the mixture further as this can affect the cornflour’s thickening ability.
Pour and cool: Quickly pour the pudding evenly into five small glasses or ramekins. If poured too slowly, the mixture may thicken and form surface ripples (which can be hidden later with whipped cream). Let the puddings cool on the counter for 15 minutes, then refrigerate uncovered for at least 3 hours or until fully set. The puddings will keep in the fridge for up to 5 days.
Whip cream: Using an electric mixer, whip the chilled cream with vanilla extract and sugar on high speed for 1 to 1 1/2 minutes until softly whipped. If preparing ahead, stabilize the whipped cream by adding a stabilizer or whipping cream with a bit of powdered sugar.
Decorate and serve: Spoon a generous dollop of whipped cream onto each pudding pot, sprinkle with the extra chopped bittersweet chocolate, and serve immediately for a deliciously rich dessert experience.

Notes

Use high-quality 70% cocoa bittersweet chocolate for the best flavor and smooth melt.
If using semi-sweet or dark chocolate of different cocoa percentages, adjust sugar to taste.
Do not overcook the pudding after bubbles form to preserve texture from the cornflour.
To stabilize whipped cream in advance, you can add a teaspoon of powdered sugar or gelatin.
If the pudding is too loose after chilling, it may not have cooked long enough or the cornflour ratio was off; gently reheat with a little extra cornflour slurry and cool again.
The puddings keep well for up to 5 days refrigerated, making them great for make-ahead dessert options.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Stovetop
Cuisine: Western