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; 1/3 cup caster sugar (or regular white sugar); 1 tsp vanilla extract; 2 tbsp unsweetened cocoa powder, sifted; 1 tbsp cornflour (cornstarch); 1 cup full-fat milk; 1 1/2 cups thickened cream or heavy cream; 150 g (5 oz) 70% cocoa chocolate, finely chopped (or dark chocolate chips/melts); Pinch of salt; Whipped Cream:; 3/4 cup thickened cream or heavy cream, fridge cold; 1/2 tsp vanilla extract; 2 tsp white sugar; Garnish:; 2 tbsp finely chopped 70% cocoa chocolate

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These luxurious Chocolate Pudding Pots are the ultimate dinner party dessert—rich, smooth, and deeply chocolatey with a luscious texture that feels indulgent yet takes minimal effort. Made with dark chocolate, cream, and egg yolks, they’re a more decadent alternative to mousse but require only a fraction of the work. They’re easy to prepare ahead and elegant enough to impress.

Why You’ll Love This Recipe

Chocolate Pudding Pots offer everything you want in a dessert: rich chocolate flavor, silky texture, and effortless elegance. They’re not overly sweet, letting the cocoa flavor shine through, and they set beautifully in the fridge, making them a perfect make-ahead treat. You can whip the cream topping in advance too, which means less last-minute prep and more time to enjoy your evening.

Chocolate Pudding Pots

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pudding:

2 large egg yolks
⅓ cup caster sugar (or regular granulated sugar)
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon cornstarch
1 cup full-fat milk
1½ cups heavy cream (or any full-fat pourable cream)
150 grams 70% cocoa dark chocolate, finely chopped
Pinch of salt

For the Whipped Cream Topping:

¾ cup heavy cream (cold)
½ teaspoon vanilla extract
2 teaspoons white sugar

Optional Garnish:

2 tablespoons finely chopped dark chocolate (70% cocoa)

Directions

Make the pudding base:
In a medium saucepan, whisk together egg yolks and sugar until smooth. Add vanilla, sifted cocoa powder, cornstarch, and a splash of milk. Whisk until lump-free.
Add liquids and heat:
Whisk in the remaining milk, cream, and a pinch of salt. Place the saucepan over medium heat. Stir frequently, especially as the mixture heats up and thickens, making sure to scrape the bottom and edges of the pan.
Melt the chocolate:
Once gentle bubbles break the surface (about 5 minutes), immediately remove the saucepan from the heat. Add the chopped chocolate and stir until fully melted and smooth. If needed, briefly return to low heat to finish melting.
Pour and chill:
Quickly pour the mixture into 5 small ramekins or glasses (about ½ cup each). Let cool at room temperature for 15 minutes, then refrigerate uncovered for at least 3 hours, or until fully set.
Prepare the whipped cream:
In a chilled bowl, beat the cream, vanilla, and sugar on high speed for 1–1½ minutes until softly whipped. For make-ahead use, stabilize the cream.
Serve:
Top each pudding pot with a spoonful of whipped cream and a sprinkle of chopped dark chocolate. Serve chilled.

Servings and timing

This recipe yields 5 servings (about ½ cup each).
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes

Variations

Espresso Chocolate Pots: Add 1 teaspoon of instant espresso powder to the pudding base for a mocha twist.
Spiced Chocolate: Stir in a pinch of cinnamon or cayenne for a warm, spiced flavor.
Orange Zest: Add finely grated orange zest to the pudding for a chocolate-orange combination.
Vegan Alternative: Substitute plant-based milk and cream and use dairy-free dark chocolate.
Mint Chocolate: Add ¼ teaspoon peppermint extract for a refreshing twist.

Storage/Reheating

Storage: Store the pudding pots covered in the refrigerator for up to 5 days. Whipped cream can be made ahead and stabilized for storing as well.

Reheating: These are meant to be served chilled, but you can let them sit at room temperature for 10–15 minutes before serving if preferred slightly softer.

FAQs

Can I use milk chocolate instead of dark?

No, milk chocolate is softer and sweeter, and would require adjustments to sugar and cornstarch to set properly.

How do I know when the pudding is ready to take off the heat?

Once you see gentle bubbles breaking the surface and the mixture has thickened like custard, it’s ready to remove from heat.

Can I use chocolate chips instead of chopped chocolate?

Yes, dark chocolate chips or melts work well. No need to chop them further.

Can I make this dessert ahead?

Yes, it’s a perfect make-ahead dessert. Store in the fridge for up to 5 days.

What if my chocolate doesn’t fully melt?

Return the pot to low heat briefly and stir continuously until fully smooth.

Is the whipped cream necessary?

It’s optional, but it adds a light, airy contrast to the rich pudding and makes for a more elegant presentation.

Can I double the recipe?

Absolutely, just use a larger saucepan and whisk thoroughly to avoid lumps.

Is this gluten-free?

Yes, this recipe is naturally gluten-free—just ensure all ingredients, especially chocolate, are certified gluten-free.

Can I freeze the pudding pots?

Freezing is not recommended, as the texture may change once thawed.

What kind of serving dishes should I use?

Use small glasses, ramekins, or even espresso cups for a refined presentation.

Conclusion

Chocolate Pudding Pots are the perfect combination of elegance and ease. With their rich, deep chocolate flavor and creamy texture, they’re ideal for entertaining or when you want a quick but indulgent dessert. Make them ahead, dress them up with whipped cream and a chocolate sprinkle, and enjoy a dessert that’s sure to impress with minimal effort.