I love how these pudding pots come together in about 15 minutes of hands-on time, yet taste like something I spent hours perfecting. They’re not too sweet, so the chocolate really shines, and the smooth, creamy texture is absolutely dreamy. Plus, I can make them days in advance, which makes dessert prep completely stress-free. They look beautiful in little glasses topped with whipped cream and chocolate shavings—simple but stunning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ For the Chocolate Pudding 2 large egg yolks 1/3 cup caster sugar (or regular white sugar) 1 tsp vanilla extract 2 tbsp cocoa powder, sifted 1 1/2 tbsp cornflour (cornstarch) 1 cup full-fat milk 1 1/2 cups thickened or heavy cream 150 g 70% cocoa chocolate, finely chopped Pinch of salt
→ For the Whipped Cream Topping 3/4 cup heavy cream, fridge-cold 1/2 tsp vanilla extract 2 tsp white sugar
→ For Garnish 2 tbsp finely chopped 70% cocoa chocolate
Directions
I start by whisking the egg yolks and sugar in a medium saucepan until smooth. Then I add the vanilla, sifted cocoa powder, cornflour, and a splash of milk, whisking until no lumps remain.
I pour in the remaining milk, heavy cream, and a pinch of salt, whisking to combine.
I set the pan over medium heat and whisk frequently as it warms. Once it starts to bubble, I continue stirring for 15 more seconds, then remove it from the heat.
I stir in the chopped chocolate while it’s still hot, mixing until completely melted and smooth.
I quickly pour the pudding into 5 small ramekins or glasses before it starts to thicken too much. I let them cool for 15 minutes at room temperature, then refrigerate uncovered for at least 3 hours until fully set.
To Serve: I whip the cold cream with sugar and vanilla until softly whipped (about 1 to 1½ minutes with an electric mixer). I top each pudding pot with a dollop of cream and sprinkle over chopped chocolate right before serving.
Servings and timing
This recipe makes 5 small dessert portions (just under 1/2 cup each). Preparation Time: 10 minutes Cooking Time: 5 minutes Chill Time: 3 hours Total Time: About 3 hours and 15 minutes
Variations
If I use dark or semi-sweet chocolate (less than 70% cocoa), I increase the cornflour to 3 tablespoons so it sets properly.
Sometimes I infuse the milk with a cinnamon stick or a splash of espresso for added depth.
For an adult version, I stir in a tablespoon of liqueur like Baileys or Kahlúa after removing it from the heat.
I top them with crushed hazelnuts, raspberries, or even a drizzle of caramel when I want to dress them up.
Storage/Reheating
I store these pudding pots in the fridge, uncovered for the first few hours, then covered once chilled. They keep well for up to 5 days. I whip the cream just before serving, or I stabilize it if I want to make it ahead of time so it holds up in the fridge. These are not freezer-friendly, so I keep them chilled and serve cold.
FAQs
Can I make these pudding pots ahead of time?
Yes, I make them up to 5 days in advance. I just add the whipped cream and garnishes right before serving for the best presentation.
What if the pudding doesn’t set?
If the pudding is too loose, I likely didn’t heat the mixture long enough or used chocolate with lower cocoa content without adjusting the cornflour. Next time, I make sure it bubbles and I use the right ratio for softer chocolate.
Can I use milk chocolate or white chocolate?
I don’t recommend it as-is. These chocolates are softer and sweeter, so the recipe would need adjustments in cornflour and sugar to work properly.
How can I make this dairy-free?
I’ve tried using full-fat coconut milk and dairy-free chocolate with success, though the texture is a bit looser. I also skip the whipped cream topping or use a plant-based version.
Do I need to strain the pudding?
I don’t usually strain it, but if I want it extra silky or if there are any lumps, I pour it through a fine mesh sieve before chilling.
Conclusion
These Chocolate Pudding Pots are my go-to dessert when I want something rich, indulgent, and easy to make ahead. With their intense chocolate flavor and smooth, creamy texture, they feel like a special treat every time. Whether I’m prepping for guests or simply treating myself, this dessert always delivers.
These rich and creamy chocolate pudding pots are a decadent make-ahead dessert that’s easier than mousse but just as elegant—perfect for dinner parties!
Author:Ella
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:3 hours 15 minutes
Yield:5 servings
Category:Dessert
Method:Stovetop
Cuisine:Western
Ingredients
→ Chocolate Pudding Base:
2 large egg yolks
⅓ cup caster sugar (or regular white sugar)
1 tsp vanilla extract
2 tbsp cocoa powder (unsweetened, sifted)
1½ tbsp cornflour (cornstarch)
1 cup whole milk
1½ cups thickened cream (or heavy cream)
150 g (5 oz) 70% cocoa dark chocolate, finely chopped
Pinch of salt
→ Whipped Cream Topping:
¾ cup thickened cream (cold)
½ tsp vanilla extract
2 tsp white sugar
→ Garnish:
2 tbsp 70% dark chocolate, finely chopped
Instructions
Whisk Base: In a medium saucepan, whisk egg yolks and sugar. Add vanilla, cocoa powder, cornflour, and a splash of milk. Whisk until smooth. Add remaining milk, cream, and salt.
Heat Gently: Place over medium heat, whisking frequently. Once small bubbles appear, stir continuously for 15 seconds, then remove from heat.
Melt Chocolate: Add chopped chocolate and stir until fully melted. (If needed, return briefly to low heat to finish melting.)
Pour & Chill: Quickly pour into 5 small ramekins or glasses (about ½ cup each). Cool at room temp for 15 minutes, then chill uncovered in the fridge for at least 3 hours or until set.
Whip Cream: Just before serving, beat cream, vanilla, and sugar on high for 1–1½ minutes until softly whipped.
Decorate: Top each pudding with whipped cream and a sprinkle of chopped chocolate. Serve chilled.
Notes
Use 70% dark chocolate for best texture and flavor.
If using semi-sweet or dark chocolate chips (lower cocoa %, softer texture), increase cornstarch to 3 tbsp.
Not suitable for milk or white chocolate without recipe adjustments.
Pudding can be made up to 5 days in advance. Add toppings just before serving.
