Ingredients
Custard Base
- 2 large egg yolks (approx. 50-55g each)
- 1/3 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 2 tbsp cocoa powder (unsweetened, sifted)
- 1 1/2 tbsp cornflour (cornstarch)
- 1 cup full-fat milk
- 1 1/2 cups thickened cream (heavy cream or any regular full-fat pourable cream)
- 150 g (5 oz) 70% cocoa chocolate (bittersweet chocolate), finely chopped
- Pinch of salt
Whipped Cream Topping
- 3/4 cup thickened cream (heavy cream), fridge cold
- 1/2 tsp vanilla extract
- 2 tsp white sugar
- 2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped
Instructions
- Whisk mixture: In a medium saucepan, whisk together the egg yolks and sugar until fully combined and smooth. Add vanilla extract, cocoa powder, cornflour, and a small splash of milk, whisking until the mixture is lump-free. Pour in the remaining milk, thickened cream, and add a pinch of salt, whisking all ingredients to combine thoroughly.
- Heat gently: Place the saucepan over medium heat on the stovetop. Stir occasionally at first, then whisk more frequently as the mixture begins to thicken at the edges and base, ensuring even cooking and preventing sticking. Continue heating until gentle bubbles appear on the surface, approximately 5 minutes.
- Incorporate chocolate: Once bubbles have surfaced, keep whisking for an additional 15 seconds, then remove the saucepan from the heat. Immediately add the finely chopped bittersweet 70% cocoa chocolate and stir continuously until fully melted and smoothly integrated into the custard mixture. Avoid boiling beyond this point to preserve the thickening power of the cornflour.
- Pour and chill: Quickly pour the warm pudding mixture into 5 small glasses or ramekins to avoid surface rippling from premature thickening. Allow the pudding to cool on the countertop for about 15 minutes, then transfer uncovered to the refrigerator to chill and set for at least 3 hours. The pudding can be stored and enjoyed up to 5 days later.
- Prepare whipped cream: Just before serving, using an electric mixer, whip the chilled cream along with vanilla extract and sugar on high speed for 1 to 1 1/2 minutes until the cream is softly whipped and holds soft peaks. For advance preparation, stabilize the cream as needed.
- Decorate and serve: Spoon a generous dollop of the whipped cream on top of each pudding pot. Sprinkle with finely chopped 70% cocoa chocolate for an elegant and chocolatey finish, then serve immediately.
Notes
- Use large eggs for accurate measurements; their yolks provide the right custard consistency.
- Do not over-boil the custard after adding cornflour to prevent loss of thickening ability.
- The pudding can be chilled for up to 5 days in the refrigerator, making it an easy make-ahead dessert.
- If the pudding sets too loose or firm, check the cornflour quantity and heating time; adjusting slightly can help achieve desired texture.
- For a sweeter pudding, semi-sweet chocolate can substitute for 70% bittersweet chocolate but will alter the intensity of chocolate flavor.
- Stabilizing whipped cream is recommended if made well in advance to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
