This rich and creamy chocolate pudding is a quick and easy dessert, perfect for chocolate lovers. Made with dark chocolate, cocoa powder, and vanilla, it has a smooth texture and deep chocolate flavor. Serve it with whipped cream for an extra indulgent touch!
Ingredients Needed:
- 250 millilitres of full-fat milk
- 125 millilitres double cream
- 60 grams caster sugar
- 1 tablespoon cornflour
- 35 grams of cocoa powder
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 60 grams dark chocolate (finely chopped)
How To Make Chocolate Pudding?
- Warm the Milk and Cream: Heat the milk and double cream in a saucepan over low heat until warm but not boiling.
- Mix Dry Ingredients: In a separate saucepan, whisk together caster sugar, cornflour, and sifted cocoa powder. Add 2 tablespoons of freshly boiled water and mix into a smooth paste.
- Add Egg Yolks and Milk Mixture: Whisk in the egg yolks, one at a time, then slowly pour in the warm milk and cream while stirring. Add vanilla extract.
- Cook Until Thick: Place the saucepan over low heat, whisking constantly for 3-4 minutes until the mixture thickens like mayonnaise.
- Melt the Chocolate: Remove from heat and whisk in the finely chopped dark chocolate until smooth.
- Chill the Pudding: Pour into 4 small cups or glasses (about 150ml each). Cover with cling film, pressing it onto the surface to prevent skin from forming. Let them cool before refrigerating.
- Serve: Let the puddings sit at room temperature for a few minutes before serving. Top with whipped cream if desired.
Recipe Tips:
- Use High-Quality Chocolate: The taste of your pudding depends on the chocolate you use. Choose a good-quality dark chocolate with at least 70% cocoa for the best flavor.
- Whisk Constantly While Cooking: Keep whisking the mixture while heating to prevent lumps and to make sure it thickens evenly. If you stop stirring, the mixture may stick to the bottom and burn.
- Don’t Overheat the Egg Mixture: Cook on low heat and remove it as soon as it thickens. If you overheat it, the eggs might scramble, and your pudding will have a grainy texture instead of being smooth.
- Chop the Chocolate Finely: Finely chopping the chocolate helps it melt quickly and blend smoothly into the pudding. If the chocolate is in large pieces, it may not melt completely, leaving chunks in the pudding.
- Cover the Pudding to Prevent Skin: Press cling film directly onto the surface of the pudding while it cools. This stops the skin from forming and keeps the texture creamy and smooth.
How To Store Leftovers?
Let the pudding cool completely, then cover the cups with cling film, making sure it touches the surface to stop a skin from forming. Store in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 30mg
- Potassium: 220mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Self Saucing Pudding
- Nigella Chocolate Pear Pudding
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
Nigella Chocolate Pudding
Description
This rich and creamy chocolate pudding is a quick and easy dessert, perfect for chocolate lovers. Made with dark chocolate, cocoa powder, and vanilla, it has a smooth texture and deep chocolate flavor. Serve it with whipped cream for an extra indulgent touch!
Ingredients
Instructions
- Warm the Milk and Cream: Heat the milk and double cream in a saucepan over low heat until warm but not boiling.
- Mix Dry Ingredients: In a separate saucepan, whisk together caster sugar, cornflour, and sifted cocoa powder. Add 2 tablespoons of freshly boiled water and mix into a smooth paste.
- Add Egg Yolks and Milk Mixture: Whisk in the egg yolks, one at a time, then slowly pour in the warm milk and cream while stirring. Add vanilla extract.
- Cook Until Thick: Place the saucepan over low heat, whisking constantly for 3-4 minutes until the mixture thickens like mayonnaise.
- Melt the Chocolate: Remove from heat and whisk in the finely chopped dark chocolate until smooth.
- Chill the Pudding: Pour into 4 small cups or glasses (about 150ml each). Cover with cling film, pressing it onto the surface to prevent skin from forming. Let them cool before refrigerating.
- Serve: Let the puddings sit at room temperature for a few minutes before serving. Top with whipped cream if desired.
Notes
- Use High-Quality Chocolate: The taste of your pudding depends on the chocolate you use. Choose a good-quality dark chocolate with at least 70% cocoa for the best flavor.
- Whisk Constantly While Cooking: Keep whisking the mixture while heating to prevent lumps and to make sure it thickens evenly. If you stop stirring, the mixture may stick to the bottom and burn.
- Don’t Overheat the Egg Mixture: Cook on low heat and remove it as soon as it thickens. If you overheat it, the eggs might scramble, and your pudding will have a grainy texture instead of being smooth.
- Chop the Chocolate Finely: Finely chopping the chocolate helps it melt quickly and blend smoothly into the pudding. If the chocolate is in large pieces, it may not melt completely, leaving chunks in the pudding.
- Cover the Pudding to Prevent Skin: Press cling film directly onto the surface of the pudding while it cools. This stops the skin from forming and keeps the texture creamy and smooth.
Nigella Chocolate Pudding