Christmas 2022; Dark Chocolate Pudding Is A perfect Way
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This decadent, creamy treat combines a pot de crème-style French chocolate custard with a traditional American chocolate pudding thickened with cornstarch. The combination of bittersweet chocolate, cocoa powder, and brown sugar gives it a flavour similar to fudge and a rich, satiny texture. Serve it with crème fraîche or whipped cream for a chilly contrast; crème fraîche has the advantage of also tangy addition.


  1. 1 large egg, plus 2 yolks
  2. 6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
  3. 2 tablespoons/30 grams unsalted butter, softened
  4. 1 teaspoon/5 milliliters vanilla extract
  5. 2½ cups/590 milliliters whole milk
  6. ½ cup/120 milliliters heavy cream
  7. ⅓ cup/67 grams light or dark brown sugar
  8. 2 tablespoons/15 grams unsweetened cocoa powder
  9. 2 tablespoons/20 grams cornstarch
  10. ¼ teaspoon/2 grams fine sea salt
  11. Whipped cream or crème fraîche, for serving
  12. Chocolate shavings, for garnish (optional)
  13. Flaky sea salt, for garnish (optional)

chocolate pudding/

  1. Eggs and yolks should be whisked together in a small heatproof basin. Place aside.
  2. Put the chocolate, butter, and vanilla extract in a blender or food processor without turning it on.
  3. Blend the following ingredients in a medium pot: milk, cream, brown sugar, cocoa, cornstarch, and salt. To activate cornstarch, bring to a full boil while whisking, and then let bubble for one to two minutes. When it begins to thicken at that moment, immediately remove the saucepan from the heat. (Be careful not to overboil the cornstarch as this could make it thin out once more.
  4. In order to prevent the eggs from curdling, pour a small amount of the hot cornstarch mixture into them while constantly stirring. Then, add the eggs and the remaining cornstarch mixture back to the pan. Stirring continually, cook the mixture over low heat until it just simmers again (one bubble is plenty). Pour right away into the blender or food processor. Till the pudding is very smooth, run the machine (the hot milk mixture will melt the chocolate).
  5. Cover with plastic wrap after distributing into individual bowls, teacups, or a single large decorative bowl. Refrigerate for at least 4 hours for individual servings and up to 8 hours for one large bowl, until stiff and cold. Pudding can be prepared three days in advance. Serve with whipped cream or crème fraîche, and if desired, garnish with chocolate shavings and a dash of sea salt.