Indulge in Rich, Creamy Chocolate Pudding
As a child, I was obsessed with chocolate pudding topped with a fluffy cloud of whipped cream. Today, my sweet tooth still craves that same indulgent treat. Luckily, I’ve discovered a recipe that’s both elegant and easy to make, perfect for using up those extra egg yolks from making meringue or angel food cake.
A Recipe Worth Savoring
This rich, creamy chocolate pudding is a game-changer. Not only does it satisfy my sweet tooth, but it’s also an excellent way to use up those leftover egg yolks. Plus, it’s surprisingly simple to prepare.
Salted Caramel and Burnt Caramel Variations
If you’re feeling adventurous, try experimenting with different flavor combinations. Our Salted Caramel Pots de Crème recipe adds a touch of sophistication, while Michael Recchiuti’s Burnt Caramel Custard recipe takes it to the next level.
Get Started with These Essential Ingredients
- 2 cups heavy cream
- 5 ounces high-quality bittersweet chocolate, chopped into small pieces
- 1/2 cup granulated sugar
- 4 large egg yolks, at room temperature
Step-by-Step Instructions
- Preheat and Prepare: Heat your oven to 300°F and arrange a rack in the middle. Bring 4 cups of water to a simmer over medium heat.
- Melt the Chocolate: Place the cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add the chocolate, and stir until completely melted, about 3 minutes; set aside.
- Whisk Together: Whisk the sugar and egg yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring.
- Strain and Divide: Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among 6 (6-ounce) ramekins.
- Bake and Chill: Place the baking dish in the oven and carefully add enough simmering water to reach 1 inch up the sides of the ramekins. Cover with aluminum foil and poke several holes to allow steam to escape. Bake for 25 minutes or until the outer 1 inch of each custard is set. Remove and let cool to room temperature, about 1 hour.
Serve and Enjoy
Serve immediately, or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
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