Bittersweet Chocolate Puddings Recipe

Name: Bittersweet Chocolate Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup milk; 5 1/2 ounces bittersweet chocolate, 5 ounces chopped and 1/2 ounce finely grated (2 tablespoons) (see Note); 3 tablespoons unsalted butter; 3 large eggs, separated; 1/2 cup plus 3 tablespoons sugar; Pinch of salt; 3 tablespoons all-purpose flour; 1 1/2 teaspoons pure vanilla extract; 1/2 cup heavy cream; 1/2 teaspoon coffee liqueur (optional)

Servings: persons

1
Preheat the oven to 325.
2
Butter eight 1/2-cup ramekins and set them in a large roasting pan.
3
In a small saucepan, heat the milk until bubbles appear around the edge, then pour it into a glass measuring cup.
4
Wipe out the pan and add the chopped chocolate and the butter.
5
Cook over low heat until the chocolate is barely melted, about 2 minutes.
6
Whisk in the hot milk and remove the pan from the heat.
7
In a large bowl, beat the egg whites to firm peaks.
8
Add 2 tablespoons of the sugar and continue beating until glossy.
9
In a large mixing bowl, using a handheld mixer, beat the egg yolks with 1/2 cup of the sugar and the salt at high speed until pale, about 4 minutes.
10
Add the flour and vanilla and beat until smooth.
11
Beat in the chocolate mixture, then fold in the beaten egg whites.
12
Pour the batter into the prepared ramekins.
13
Pour enough hot water into the roasting pan to reach halfway up the side of the ramekins.
14
Bake the puddings for about 35 minutes, or until puffed and set.
15
Transfer the ramekins to plates and let cool to warm.
16
In a mixing bowl, whip the heavy cream to soft peaks.
17
Add the remaining 1 tablespoon of sugar and the liqueur and whip until firm.
18
Spoon a dollop of whipped cream on each pudding, sprinkle with the grated chocolate and serve.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup milk, 5 1/2 ounces bittersweet chocolate, 5 ounces chopped and 1/2 ounce finely grated (2 tablespoons) (see Note), 3 tablespoons unsalted butter, 3 large eggs, separated, and more.

Yes, Bittersweet Chocolate Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions