Name: Chocolate Pudding Pots
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: Western
Ingredients: 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; ¾ cup thickened cream (cold); ½ tsp vanilla extract; 2 tsp white sugar; 2 tbsp 70% dark chocolate, finely chopped

Chocolate Pudding Pots

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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

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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.

Stabilize whipped cream if prepping ahead.

Find it online: http://elladishes.com/chocolate-pudding-pots/