Uploaded October 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/chocolate-pudding-pots
Chocolate Pudding Pots - for all your (effortless!) dinner party dessert needs. Think - a richer, more luxurious Chocolate Mousse, with a quarter of the effort. Tastes sophisticated. Easy to pretty up. Make ahead 5 days!
Hope you enjoy - N x
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CHOCOLATE PUDDING POTS
For all your dinner-party needs!
2 large egg yolks (ie yolks of eggs ~50-55g/2oz each, from cartons labelled "large eggs")
1/3 cup caster sugar / superfine sugar (or regular white sugar)
1 tsp vanilla extract
2 tbsp cocoa powder, sifted (unsweetened)
1 1/2 tbsp cornflour / cornstarch
1 cup milk, full fat is best
1 1/2 cups thickened cream / heavy cream, or any other regular full-fat pourable cream
150 g/5oz 70% cocoa chocolate (bittersweet chocolate), finely chopped (see note for dark chocolate / semi-sweet choc)
Pinch of salt
WHIPPED CREAM:
3/4 cup thickened cream / heavy cream or any other cream for whipping, fridge cold
1/2 tsp vanilla extract
2 tsp white sugar
GARNISH:
2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped*
1. Whisk yolks and sugar in a saucepan, then vanilla, cocoa, cornflour with a splash of milk. Whisk in remaining milk, cream and salt. Heat on medium (whisk a bit at first, more as it starts to thicken), remove as soon as bubbles start breaking the surface, about 5 minutes.
2. Stir in chocolate until melted, pour in glasses, chill uncovered until set (3 hours). Decorate then serve! Keeps 5 days in the fridge.
NOTES
* Dark chocolate / semi-sweet chocolate – increase the cornflour/cornstarch to 3 tbsp, this pudding relies on chocolate to help it set and 70% cocoa is a harder choc
* If using melts or chips, no need to chop. Bear in mind it will be a little sweeter and not quite as dark as pictured. If they don’t fully melt, put back on very low stove until it does.
#recipetineats #chocolatepudding #dinnerpartydessert #desserts
Recipe ⬇️ or print: recipetineats.com/chocolate-pudding-pots
Chocolate Pudding Pots - for all your (effortless!) dinner party dessert needs. Think - a richer, more luxurious Chocolate Mousse, with a quarter of the effort. Tastes sophisticated. Easy to pretty up. Make ahead 5 days!
Hope you enjoy - N x
-----------------
CHOCOLATE PUDDING POTS
For all your dinner-party needs!
2 large egg yolks (ie yolks of eggs ~50-55g/2oz each, from cartons labelled "large eggs")
1/3 cup caster sugar / superfine sugar (or regular white sugar)
1 tsp vanilla extract
2 tbsp cocoa powder, sifted (unsweetened)
1 1/2 tbsp cornflour / cornstarch
1 cup milk, full fat is best
1 1/2 cups thickened cream / heavy cream, or any other regular full-fat pourable cream
150 g/5oz 70% cocoa chocolate (bittersweet chocolate), finely chopped (see note for dark chocolate / semi-sweet choc)
Pinch of salt
WHIPPED CREAM:
3/4 cup thickened cream / heavy cream or any other cream for whipping, fridge cold
1/2 tsp vanilla extract
2 tsp white sugar
GARNISH:
2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped*
1. Whisk yolks and sugar in a saucepan, then vanilla, cocoa, cornflour with a splash of milk. Whisk in remaining milk, cream and salt. Heat on medium (whisk a bit at first, more as it starts to thicken), remove as soon as bubbles start breaking the surface, about 5 minutes.
2. Stir in chocolate until melted, pour in glasses, chill uncovered until set (3 hours). Decorate then serve! Keeps 5 days in the fridge.
NOTES
* Dark chocolate / semi-sweet chocolate – increase the cornflour/cornstarch to 3 tbsp, this pudding relies on chocolate to help it set and 70% cocoa is a harder choc
* If using melts or chips, no need to chop. Bear in mind it will be a little sweeter and not quite as dark as pictured. If they don’t fully melt, put back on very low stove until it does.
#recipetineats #chocolatepudding #dinnerpartydessert #desserts
