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Chocolate Pudding


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Chocolate Pudding 1 Picture


  • 5 Egg Yolks
  • 2 cup Heavy Cream
  • 6 ounce Bittersweet Chocolate (Chopped)
  • 2 ounce Bittersweet Chocolate Shaved for Garnish (58-61% chocolate content)
  • 1 tablespoon Coffee Liqueur
  • 1 1/2 cup Whipped Cream for Garnish


Servings 2


Step 1

Place the egg yolks in a mixing bowl and lightly whisk to break them up.

Place the cream and chocolate in a medium saucepan over low heat and melt, whisking constantly.

Gradually whisk the cream-chocolate mixture into the egg yolks, initially adding no more than a 1/4 cup at time. Pour the pudding mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 5 minutes. (Lift the spoon out of the pudding and draw your finger across the back; if the line drawn by your finger remains, the pudding is ready.)

Pour the pudding through a fine sieve into a medium serving bowl.

Allow to cool slightly, then cover with plastic wrap and chill (or leave plastic wrap off to form a skin). Once chilled, serve with lightly whipped cream and lots of shaved chocolate.

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