Chocolate Pudding Pots – for all of your (easy!) feast dessert wants. Assume – a richer, extra luxurious Chocolate Mousse, with a fraction of the work. Tastes subtle. Simple to fairly up. Make forward 5 days!
Chocolate pudding pots
These little Chocolate Pudding Pots are all the pieces I really like in a dessert – luxurious but not overly wealthy, not too candy, and chic sufficient for a flowery dinner, but lifeless simple to make. It’s the kind of dessert that makes folks assume you’ve carried out one thing intelligent, when actually it’s only a matter of whisking a couple of issues collectively then chilling.
It’s basically 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 preserve fantastically for days. I stash them within the fridge and sneak spoonfuls each time I move 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 wonderful ready-to-go dessert, not simply standby snacking meals. 😀
Elements
Whereas nostalgic chocolate puddings of years passed by had been set simply utilizing cornflour / cornstarch, I like to make use of egg yolks as effectively which additionally makes it slightly extra luxurious with out leaving a greasy mouthfeel. Plus – actual chocolate, not simply cocoa powder, for wealthy chocolate flavour. Basically, 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 type 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 reduce down on the chocolate (or when you do, it’s essential 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 slightly sweeter so take into account lowering the sugar by 1 tablespoon (the approximate quantity of additional sugar in darkish chocolate v 70% cocoa), plus additionally the color just isn’t 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 type when baked (like in Chocolate Chip Cookies) however truly, they soften high quality 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 high quality right here too (I’d in all probability 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 business 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. If you happen to wished to chop down on energy, you could possibly completely make this with simply low fats milk (however enhance 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 ok too, caster sugar is simply my default as a result of the grains are finer so 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, normal observe in baking today to incorporate a little bit of salt!
The right way to make Chocolate Pudding Pots
In abstract – whisk all the pieces besides the chocolate in a saucepan, warmth to thicken, soften chocolate via, pour into pots and chill. In case you missed it above – retains for five days!
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Whisk all the pieces – Put the yolks and sugar in a medium saucepan (about 20cm / 8″ extensive). Whisk to mix (it should 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’d like a little bit of milk else the combination is dry and clumpy. Then combine the milk and cream in – it must 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 should thicken barely – not a lot, as a result of the pudding is usually set from the chocolate which we add later. Whisk from time to time at first, then extra often because it will get hotter as it should thicken on the bottom. Take it off the range as quickly as you see bubbles – it should 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 worth whenever you’re consuming scrambled egg lumps. 😭
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Soften chocolate – Add the chopped chocolate and stir till absolutely melted. If it’s not melting absolutely (which might occur if some chunks had been slightly large!), 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’s simply shy of 1/2 cup per particular person, so makes use of glasses slightly bigger than this (my cocktail glasses are 3/4 cup (180 ml). You possibly can additionally use one massive dish – there’s 1.25 litres (5 cups) of custard so use a dish slightly 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 depart “ripples” on the floor of your pudding. Not a giant deal, will probably be hidden by cream anyway, and truly 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 should trigger condensation which is able to drip onto the floor of the pudding. The pudding will set to a texture that’s delicate sufficient so it melts effortlessly right into a river of chocolate in your mouth, however holds its type whenever you take a scoop out. As in – pudding perfection! 🙂
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Beautify with slightly (or loads!) of whipped cream and a sprinkle of chopped chocolate.
I stored the garnish for this straightforward with simply cream and slightly chopped chocolate (which was initially grated chocolate however I actually like the feel of chopped as a substitute). However there’s so many extra choices! Listed here 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 comparable;
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Spritz with gold mud or slightly 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’ve gotten for toppings! – Nagi x
Chocolate Pudding Pots FAQ
Ah sure, time to disclose my tinkering! 🙂
Previous-school chocolate pudding is about with simply cornflour / cornstarch and generally solely use cocoa powder for chocolate flavour.
I wished 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 exploit egg yolks as a substitute. This additionally thickens the pudding so I dial the cornflour quantity manner again to only 1 tablespoon.
And lastly, I exploit actual chocolate somewhat than simply cocoa powder, for indulgent chocolate flavour!
They’re nearly 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 exploit each eggs and cornstarch. See commentary beneath on improvement notes!
What are Pots de Crèmes? These are a basic French dessert – wealthy, silky easy custards that sit someplace between a pudding and a mousse, made with simply cream, eggs, sugar, and good chocolate.
That is a kind of base recipes I’ve recognized for so long as I can bear in mind, so variations of it are in quite 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 basic 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 somewhat than pale brown, I dialled down the sugar to make it simply candy sufficient to go with somewhat than overwhelm the chocolate flavour, and I elevated the cream to make it slightly richer so that you get a pleasant luxurious mouthfeel.
Sure, simply substitute the milk and cream with lactose free. If you happen to can’t discover lactose free cream, use milk as a substitute and enhance the cornflour as much as 2 tablespoons.
You certain can! There may be 1.25L (5 cups) of custard so use a dish that could 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 possibly can’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 concept although! Form of like no-bake Creme Brûlées!
Watch how one can make it
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Chocolate Pudding Pots
Prep: 10 minutes
Cook 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. Beautify 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 from time to time initially, and extra regularly because the combination heats up as it should thicken on the bottom. Make sure to get proper into the sides.
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Soften chocolate – As quickly as mild bubbles break the floor (about 5 minutes), take away the saucepan off the range. Add the chocolate and stir till melted. (Be aware 2)
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Pour shortly and funky – Instantly pour the combination into 5 small glasses, ramekins and so on – if you’re too gradual, the combination will thicken and depart ripples on the floor (it is okay, we will conceal with cream!). Cool on the counter for quarter-hour then refrigerate uncovered for 3 hours till set. (Maintain 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 absolutely soften (maybe when 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 when you use a stabiliser so you possibly can whip the cream forward! Cowl with cling wrap or put in a big container as soon as absolutely chilled (don’t cowl whereas heat, it should 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%)
Extra dinner-party particular person serving desserts
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