Deep, Dark Chocolate Pudding Recipe

Name: Deep, Dark Chocolate Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg yolks; 2 cups heavy cream; 3/4 cup granulated sugar; 1/4 cup Dutch-process cocoa powder; 3 tablespoons cornstarch; 1/4 teaspoon fine salt; 1 1/2 cups whole milk; 8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups); 1 teaspoon vanilla extract; 1 cup heavy cream; 1/2 cup creme fraiche; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Servings: persons

4 large egg yolks
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup Dutch-process cocoa powder
3 tablespoons cornstarch
1/4 teaspoon fine salt
1 1/2 cups whole milk
8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup creme fraiche
1/4 cup powdered sugar
1 teaspoon vanilla extract

1
Place a fine-mesh strainer over a large bowl; set aside.
2
Place the egg yolks and cream in a large bowl and whisk to combine; set aside.
3
Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine.
4
Slowly whisk in the milk until smooth.
5
Place the pan over medium heat, stirring constantly with a rubber spatula and making sure to scrape the bottom of the pan, until the mixture comes to a simmer and thickens slightly, about 6 minutes.
6
Remove the pan from the heat and slowly whisk the contents into the reserved egg yolk mixture.
7
Pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan, until it just begins to simmer, about 7 minutes.
8
Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.
9
Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
10
Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.
11
Transfer the pudding to small ramekins or bowls.
12
Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming.
13
Refrigerate until very cold, at least 3 hours or overnight.
14
When ready to serve the pudding, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
15
Place all of the topping ingredients in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes.
16
(Alternatively, you can use a hand whisk and a large chilled bowl.
17
Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.)
18
Serve immediately with the pudding.

1361

kcal

Calories

Fat

104

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 4 large egg yolks, 2 cups heavy cream, 3/4 cup granulated sugar, 1/4 cup Dutch-process cocoa powder, and more.

Yes, Deep, Dark Chocolate Pudding Recipe 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!