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How to Make a Simple Chocolate Pudding

Updated on January 11, 2017

Quick, Easy and Great

This chocolate pudding is very easy to make. It is a great end to a good meal and just tastes delicious.

Cream can be added to make it rich, or creme freche to add a slight sour to sweet taste. To add more drama to the pudding think about the serving vessels, such as cups or glasses taking the presentation to the next level.

4 stars from 1 rating of Chocolate Pudding

Cook Time

Prep time: 30 min
Cook time: 2 hours
Ready in: 2 hours 30 min
Yields: 4 Ramekins of about 150ml each


  • 250ml Milk, semi skimmed
  • 125ml Double Cream
  • 60g Caster Sugar
  • Tablespoon Cornflour
  • 35g Caster Sugar
  • 2 Tablespoons Boiling Water
  • 2 Egg Yolks
  • Teaspoon Vanilla Extract
  • 60g Dark Chocolate (70% cocoa solids minimum), finely chopped


  1. While warming the milk and the cream in a saucepan, put the kettle on to boil the water
  2. In another saucepan put the sugar and the cornflour and then sieve in the cocoa powder
  3. Add the boiling water to the sugar, cornflour and cocoa powder mixture and whisk until it forms a paste
  4. In this saucepan whisk in the egg yolks one at a time, once combined add the warmed milk and cream from the other saucepan followed by the vanilla extract
  5. Using a plastic spoon, scrape down on the sides of the pan and put on a low heat
  6. Using an electric whisk, whisk the mixture until it thickens and cooks. This would be similar to a mayonnaise like consistency
  7. Remove the pan from the heat and whisk in the chopped chocolate
  8. Pour the mixture into four ramekins and cover with cling film so that the film slightly touches the top of the pudding. This stops a skin from forming on the top while chilling
  9. Once the mixture has cooled, refrigerate for at least 2 hours.
  10. Remove from the fridge about ½ hour before serving. You don’t want the puddings to be fridge cold when eaten


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