Chocolate Pudding Pots

Nutrition values are AI-estimated based on ingredients.

• 2 large egg yolks
• 1/3 cup caster sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, sifted
• 1 1/2 tbsp cornflour / cornstarch
• 1 cup full fat milk
• 1 1/2 cups thickened cream / heavy cream
• 150 g 70% cocoa chocolate, finely chopped
• Pinch of salt
• 3/4 cup thickened cream / heavy cream (for whipping)
• 1/2 tsp vanilla extract (for whipping)
• 2 tsp white sugar (for whipping)
• 2 tbsp 70% cocoa chocolate, finely chopped (for garnish)

1. 1Finely chop the dark chocolate and set aside.
2. 2Separate egg yolks and place them into a stainless steel saucepan.
3. 3Add granulated sugar to the yolks and whisk vigorously until pale yellow and thick.
4. 4Whisk in vanilla extract, sifted cocoa powder, and cornflour with a splash of milk to form a slurry.
5. 5Whisk in the remaining milk, heavy cream, and salt until well combined.
6. 6Place the saucepan on the stovetop over medium heat, continuously whisking and stirring until the mixture thickens and bubbles start breaking the surface (about 5 minutes).
7. 7Remove the pan from the heat and stir in the previously chopped dark chocolate until completely melted and smooth, forming a rich, glossy pudding.
8. 8Pour the warm chocolate pudding into five individual stem glasses.
9. 9Chill the glasses uncovered in the refrigerator for approximately three hours until the pudding is set firm.
10. 10Prepare whipped cream by whisking cold heavy cream with vanilla extract and white sugar until light and airy.
11. 11Garnish each chilled pudding pot with a dollop of whipped cream and a scattering of dark chocolate shavings before serving.

These instructions are our analysis of the original video. Watch on YouTube →