Chocolate Pudding Pots – for all of your (easy!) ceremonial dinner dessert wants. Suppose – a richer, extra luxurious Chocolate Mousse, with a fraction of the work. Tastes subtle. Straightforward to fairly up. Make forward 5 days!
Chocolate pudding pots
These little Chocolate Pudding Pots are every thing I like in a dessert – luxurious but not overly wealthy, not too candy, and stylish sufficient for a flowery dinner, but useless simple to make. It’s the form of dessert that makes individuals assume you’ve performed one thing intelligent, when actually it’s only a matter of whisking a couple of issues collectively then chilling.
It’s primarily a no-bake model of Pots de Crèmes, the French chocolate custards. The feel and flavour is identical – softly creamy, melting right into a river of chocolate in your mouth. However better of all, these hold superbly for days. I stash them within the fridge and sneak spoonfuls each time I go by …… till I discover my pot mysteriously empty. Who ate my pudding pot?!!
And sure, the “retains for five days” half additionally makes it a superb ready-to-go dessert, not simply standby snacking meals. 😀
Substances
Whereas nostalgic chocolate puddings of years passed by had been set simply utilizing cornflour / cornstarch, I like to make use of egg yolks as nicely which additionally makes it a bit extra luxurious with out leaving a greasy mouthfeel. Plus – actual chocolate, not simply cocoa powder, for wealthy chocolate flavour. Primarily, this chocolate pudding is a variation of chocolate French pastry cream (Crème Pâtissière). 🙂
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70% cocoa chocolate will give this a wealthy chocolate flavour that’s not too candy, in addition to the darkish brown chocolate that makes this look fairly subtle, I believe! I like to make use of the block kind and chop it up so it melts effortlessly. The chocolate additionally does the majority of the heavy lifting to set the pudding, so don’t lower down on the chocolate (or in the event you do, it’s essential to dial up the cornflour – see FAQ).
Chocolate choices and notes:
– Common darkish chocolate is ~45% cocoa so the chocolate flavour is much less intense plus it’s a bit sweeter so think about decreasing the sugar by 1 tablespoon (the approximate quantity of additional sugar in darkish chocolate v 70% cocoa), plus additionally the color will not be fairly as darkish brown.
– Melts (buttons/discs) or chips – no want to cut the chocolate. Buttons/discs are designed to soften simply, whereas chips are designed to carry their kind when baked (like in Chocolate Chip Cookies) however really, they soften advantageous too!
– Milk chocolate or white chocolate – This recipe isn’t designed for these as they’re softer and sweeter. I’d must tweak cornflour and sugar quantities so the pudding units correctly and isn’t overly candy.
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Cocoa powder – Common unsweetened cocoa powder, although dutch processed will work advantageous right here too (I’d most likely cut back to 1 1/2 tablespoons). Ensure you sift it, cocoa powder is notoriously lumpy!
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2 massive egg yolks – Use the yolks of enormous eggs, that are eggs ~50-55g/2oz every from cartons labelled “massive eggs” (it’s a standardised trade time period). Separate the yolk whereas fridge chilly, it’s simpler.
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Milk and cream – The liquids for the pudding. I like utilizing extra cream than milk (1 1/2 cups cream and 1 cup milk) for a barely richer end. When you needed to chop down on energy, you might completely make this with simply low fats milk (however improve the cornflour barely to assist it set higher, see recipe notes).
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Cornflour / cornstarch – This helps the pudding set a bit.
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Caster sugar / superfine sugar – Common white sugar is okay too, caster sugar is simply my default as a result of the grains are finer in order that they dissolve extra simply.
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Vanilla extract – Higher than imitation vanilla essence!
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Pinch of salt – Brings out the chocolate flavour, commonplace observe in baking nowadays to incorporate a little bit of salt!
Find out how to make Chocolate Pudding Pots
In abstract – whisk every thing besides the chocolate in a saucepan, warmth to thicken, soften chocolate by, pour into pots and chill. In case you missed it above – retains for five days!
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Whisk every thing – Put the yolks and sugar in a medium saucepan (about 20cm / 8″ extensive). Whisk to mix (it can appear thick at first however then the sugar liquifies). Add the cornflour, vanilla, cocoa powder (I sift it straight in) and salt with a small splash of milk (~2 tablespoons). We want a little bit of milk else the combination is dry and clumpy. Then combine the milk and cream in – it needs to be a pale brown watery combination.
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Heat to thicken – Put it on a medium range. Because the combination warms up, it can thicken barely – not a lot, as a result of the pudding is generally set from the chocolate which we add later. Whisk now and again at first, then extra recurrently because it will get hotter as it can thicken on the bottom. Take it off the range as quickly as you see bubbles – it can take about 5 minutes.
⚠️ Don’t be impatient like me and make the warmth too stronger to hurry issues up, and even assume you can begin excessive then go low. You’ll pay the value whenever you’re consuming scrambled egg lumps. 😭
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Soften chocolate – Add the chopped chocolate and stir till totally melted. If it’s not melting totally (which might occur if some chunks had been a bit massive!), put it again on a low range to offer it a serving to hand.
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Pour – Working shortly, pour the combination into 5 glasses or different serving vessel. For five servings there may be simply shy of 1/2 cup per individual, so makes use of glasses a bit bigger than this (my cocktail glasses are 3/4 cup (180 ml). You would additionally use one massive dish – there’s 1.25 litres (5 cups) of custard so use a dish a bit bigger.
TIP: The sooner you pour, the smoother the floor of your puddings because the combination thickens shortly within the saucepan which is able to go away “ripples” on the floor of your pudding. Not an enormous deal, will probably be hidden by cream anyway, and really I believe it appears fairly good. 🙂
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Chill to set – Let the puddings cool for round quarter-hour on the counter then in chill within the fridge for 3 hours to completely set. Don’t cowl as it can trigger condensation which is able to drip onto the floor of the pudding. The pudding will set to a texture that’s gentle sufficient so it melts effortlessly right into a river of chocolate in your mouth, however holds its kind whenever you take a scoop out. As in – pudding perfection! 🙂
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Adorn with a bit (or so much!) of whipped cream and a sprinkle of chopped chocolate.
I saved the garnish for this easy with simply cream and a bit chopped chocolate (which was initially grated chocolate however I actually like the feel of chopped as an alternative). However there’s so many extra choices! Listed below are some concepts:
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A raspberry or halved strawberry and a small spring of mint;
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Sprinkle of crushed nuts, pralines, leftover toffee pecans from final weeks’ layered pumpkin cake, peanut brittle or related;
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Spritz with gold mud or a bit piece of edible gold foil;
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Sprinkle with freeze dried strawberries or raspberries; or
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Add one thing crunchy like a biscotti, shortbread, tuille or wafer balanced on the glass or served on the aspect.
What do you assume? Like to know what different concepts you may have for toppings! – Nagi x
Chocolate Pudding Pots FAQ
Ah sure, time to disclose my tinkering! 🙂
Previous-school chocolate pudding is ready with simply cornflour / cornstarch and typically solely use cocoa powder for chocolate flavour.
I needed one which was extra luxurious with a richer chocolate flavour. I don’t like to make use of all cream as a result of the mouthfeel is simply too greasy, so I take advantage of egg yolks as an alternative. This additionally thickens the pudding so I dial the cornflour quantity means again to only 1 tablespoon.
And lastly, I take advantage of actual chocolate moderately than simply cocoa powder, for indulgent chocolate flavour!
They’re just about the identical – the identical texture, the identical flavour and identical mouthfeel. The distinction is that Pots de Crèmes are baked and rely solely on eggs to set. Historically chocolate puddings relied solely on cornstarch. This pudding recipe I’m sharing in the present day is a hybrid of the 2 as I take advantage of each eggs and cornstarch. See commentary beneath on growth notes!
What are Pots de Crèmes? These are a traditional French dessert – wealthy, silky clean custards that sit someplace between a pudding and a mousse, made with simply cream, eggs, sugar, and good chocolate.
That is a type of base recipes I’ve identified for so long as I can keep in mind, so variations of it are in a lot of recipes on this web site, together with Chocolate Cream Pie, Chocolate Custard Cake, to call a pair.
I simply thought it’d be good to share traditional chocolate pudding in particular person dessert parts, in order that’s what initiated in the present day’s recipe. I need to confess although I tinkered with the recipe. In years passed by I used much less chocolate, extra sugar and fewer cream. I dialled up the chocolate to get a darkish chocolate color moderately than pale brown, I dialled down the sugar to make it simply candy sufficient to go with moderately than overwhelm the chocolate flavour, and I elevated the cream to make it a bit richer so that you get a pleasant luxurious mouthfeel.
Sure, simply substitute the milk and cream with lactose free. When you can’t discover lactose free cream, use milk as an alternative and improve the cornflour as much as 2 tablespoons.
You positive can! There may be 1.25L (5 cups) of custard so use a dish that may be a little bigger than this.
5 days within the fridge. Not appropriate for freezing!
This recipe depends on the chocolate to assist it set, so you may’t simply take away it to make vanilla ones. I’d have to determine the ingredient ratios to make this with out chocolate. I like the thought although! Type of like no-bake Creme Brûlées!
Watch find out how to make it
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Chocolate Pudding Pots
Prep: 10 minutes
Prepare dinner: 5 minutes
Chill to set: 3 hours
Dessert
Western
Servings5
Faucet or hover to scale
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Directions
ABBREVIATED RECIPE:
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Whisk yolks and sugar in a saucepan, then vanilla, cocoa, cornflour and splash of milk. Whisk in remaining milk, cream and salt. Warmth on medium (whisk), take away as quickly as bubbles begin breaking the floor Stir in chocolate, pour in glasses, chill. Adorn then serve!
FULL RECIPE:
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Whisk combination – Put the yolks and sugar in a medium saucepan. Whisk till mixed. Add the vanilla, cocoa, cornflour and a small splash of milk. Whisk till lump free. Add the remaining milk, cream and salt then whisk to mix.
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Warmth gently – Put the saucepan over medium warmth on the range. Whisk now and again initially, and extra continuously because the combination heats up as it can thicken on the bottom. Make sure to get proper into the sides.
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Soften chocolate – As quickly as light bubbles break the floor (about 5 minutes), take away the saucepan off the range. Add the chocolate and stir till melted. (Word 2)
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Pour shortly and funky – Instantly pour the combination into 5 small glasses, ramekins and many others – in case you are too gradual, the combination will thicken and go away ripples on the floor (it is okay, we are able to cover with cream!). Cool on the counter for quarter-hour then refrigerate uncovered for 3 hours till set. (Hold 5 days!)
Recipe Notes:
If utilizing melts (buttons/discs) or chips, no want to cut the chocolate.
This recipe isn’t appropriate for milk chocolate or white chocolate that are softer and sweeter, so I’d must tweak cornflour and sugar quantities within the recipe.
2. Melting the chocolate – In case your chocolate gained’t totally soften (maybe in the event you had some bigger chunks), pop the saucepan again on a low range to offer it a serving to hand.
Storage – Retains for five days within the fridge. What a superb ready-to-use dessert, particularly in the event you use a stabiliser so you may whip the cream forward! Cowl with cling wrap or put in a big container as soon as totally chilled (don’t cowl whereas heat, it can sweat). Not appropriate for freezing,
Diet per serving, chocolate pudding solely (not the cream).
Diet Data:
Energy: 518cal (26%)Carbohydrates: 35g (12%)Protein: 7g (14%)Fats: 42g (65%)Saturated Fats: 26g (163%)Polyunsaturated Fats: 2gMonounsaturated Fats: 12gLdl cholesterol: 164mg (55%)Sodium: 44mg (2%)Potassium: 181mg (5%)Fiber: 4g (17%)Sugar: 28g (31%)Vitamin A: 1232IU (25%)Vitamin C: 0.4mgCalcium: 119mg (12%)Iron: 1mg (6%)
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