🍫 This Week’s Recipe: Chocolate Pudding Pots

Craving a luxurious dessert without the hassle of baking?

 

Nagi Maehashi presents a delightful recipe for Chocolate Pudding Pots that are as elegant as French pots de crème but can be whipped up in mere minutes.

 

These treats boast a rich chocolate flavor and a soft, creamy texture, making them an ideal make-ahead dessert that stays fresh for up to five days in the refrigerator.

 

🧂 Ingredients

 

Pudding Base

 

• 2 large egg yolks (50–55 g each)

 

• ⅓ cup caster or white sugar

 

• 1 tsp vanilla extract

 

• 2 Tbsp cocoa powder (sifted)

 

• 1 Tbsp cornflour/cornstarch

 

• 1 cup whole milk

 

• 1 ½ cups heavy/thickened cream

 

• 150 g (5 oz) 70% dark chocolate (finely chopped or chips)

 

• Pinch of salt

 

Whipped Cream

 

• ¾ cup cold heavy cream

 

• ½ tsp vanilla extract

 

• 2 tsp sugar

 

Garnish

 

• 2 Tbsp finely chopped dark chocolate or shavings

 

🥣 Instructions

 

1️⃣ Whisk It Up

 

In a medium saucepan, whisk together the egg yolks and sugar until smooth.

 

Add the vanilla extract, sifted cocoa powder, cornflour, and a splash of milk (about 2 tablespoons).

 

Whisk until the mixture is lump-free, then incorporate the remaining milk, cream, and a pinch of salt.

 

2️⃣ Warm & Thicken

 

Place the saucepan over medium heat, whisking often and ensuring you scrape the edges.

 

When gentle bubbles appear (approximately 5 minutes), remove from heat.

 

3️⃣ Add Chocolate

 

Stir in the finely chopped dark chocolate until fully melted and the mixture is smooth.

 

If necessary, return the saucepan to low heat briefly to help melt the chocolate completely.

 

4️⃣ Pour & Chill

 

Quickly pour the mixture into five small glasses or ramekins, each holding about ½ cup.

 

Allow them to cool for 15 minutes, then refrigerate uncovered for 3 hours until softly set.

 

🍦 To Serve

 

Whip the cold heavy cream, vanilla extract, and sugar until softly whipped (about 1–1½ minutes).

 

Top each pudding with a dollop of whipped cream and sprinkle with finely chopped dark chocolate or shavings.

 

🧊 Storage

 

These pudding pots can be stored in the refrigerator for up to 5 days.

 

Ensure they are covered only after they have fully chilled; covering them while warm is not recommended.

 

Note that this dessert is not suitable for freezing.

 

💡 Tips & Toppings

 

• Opt for 70% dark chocolate to achieve the best flavor profile.

 

• Avoid rushing the heating process; excessive heat can result in scrambled eggs.

 

• Experiment with toppings such as fresh berries, crushed nuts, or serve alongside a shortbread cookie for added texture.

 

📊 Nutrition (per serving, pudding only)

 

Calories: 518 Carbs: 35 g Protein: 7 g
Fat: 42 g Sat Fat: 26 g Sugar: 28 g
Fiber: 4 g Cholesterol: 164 mg Sodium: 44 mg
Calcium: 119 mg Iron: 1 mg Potassium: 181 mg

 

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