Chocolate Pudding/Chocolate Pot De Creme – a delicious recipe with chocolate, sugar, salt, egg yolks, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees (175 Celsius). Set six 4- to 6-ounce (125- to 180-milliliter) ramekins or custard cups in a roasting pan or deep baking dish.
2
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or puree in a blender until smooth.)
3
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
4
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
5
Transfer the custards from the water bath to a wire rack and let cool.
6
Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings.
533
kcal
Calories
30
g
Fat
43
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 ounces semisweet chocolate or bittersweet, chopped, 2 cups half-and-half, 3 tablespoons sugar, 1 teaspoon instant espresso powder optional, and more.
Yes, Chocolate Pudding/Chocolate Pot De Creme 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.
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