These chocolate and almond pudding pots are rich, silky, and deeply chocolatey, with a subtle nutty aroma that makes them feel indulgent yet refined. Made with simple ingredients and no baking required, they’re an easy dessert that feels special enough for guests but simple enough for a weeknight treat.
Why You’ll Love This Recipe
This recipe is quick to prepare, naturally dairy-free, and relies on pantry staples you may already have on hand. The texture is smooth and creamy without the need for eggs, and the balance between dark chocolate and almond gives a sophisticated flavor without being overly sweet. It’s also versatile, making it easy to adapt to different tastes or occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
30 g maple syrup
15 g cocoa powder
10 g cornflour
1 pinch fine salt
225 ml unsweetened almond milk
50 g dark chocolate, finely chopped
½ teaspoon almond extract or vanilla extract
Directions
In a medium bowl, combine the maple syrup, cocoa powder, cornflour, and salt. Stir well until you have a smooth, lump-free paste.
Pour the almond milk into a small saucepan and heat gently over medium heat until it reaches a light simmer. Do not let it boil.
Gradually pour the hot almond milk into the cocoa mixture, whisking constantly to keep the mixture smooth.
Transfer everything back into the saucepan and place over medium heat. Bring to a gentle simmer and cook for about 5 minutes, whisking continuously, until the mixture thickens to a pudding-like consistency.
Remove the pan from the heat and pour the pudding into a clean bowl. Immediately add the chopped dark chocolate and almond extract. Stir until the chocolate has fully melted and the pudding is glossy and smooth.
Divide the mixture evenly between small ramekins or dessert pots. Cover each pot and refrigerate for at least 1 hour, or until fully set.
Servings and timing
This recipe makes 3 to 4 servings, depending on portion size.
Preparation time is approximately 10 minutes.
Cooking time is about 5 minutes.
Chilling time is at least 1 hour.
Variations
For a richer flavor, replace half of the almond milk with coconut milk.
If you prefer a sweeter pudding, increase the maple syrup by 5 to 10 grams.
You can add a pinch of cinnamon or cardamom for a warm, spiced note.
For a stronger almond flavor, slightly increase the almond extract, but use it sparingly as it is potent.
Storage/Reheating
Store the pudding pots covered in the refrigerator. They will keep well for up to 5 days. This dessert is best enjoyed cold and does not require reheating. Stir briefly before serving if any condensation forms on top.
FAQs
Can I make this recipe ahead of time?
Yes, these pudding pots are ideal for making ahead and can be prepared up to five days in advance.
Is this pudding dairy-free?
Yes, the recipe uses almond milk and dark chocolate without milk solids, making it dairy-free.
Can I use a different plant-based milk?
Yes, oat milk or soy milk will work, though they may slightly change the flavor and thickness.
What type of dark chocolate works best?
Choose a good-quality dark chocolate with around 70% cocoa solids for the best balance of sweetness and richness.
Can I use honey instead of maple syrup?
Yes, honey can be used in the same amount, though it will add a slightly different flavor.
How do I prevent lumps in the pudding?
Whisk constantly when adding the hot milk and while cooking to keep the mixture smooth.
Can I make this recipe sugar-free?
You can use a sugar-free syrup alternative, but the taste and texture may vary slightly.
Is cornflour the same as cornstarch?
Yes, cornflour and cornstarch are the same ingredient and can be used interchangeably.
Can I freeze these pudding pots?
Freezing is not recommended, as it can negatively affect the smooth texture.
What can I serve with these pudding pots?
They pair well with fresh berries, toasted almonds, or a light sprinkle of cocoa powder on top.
Conclusion
Chocolate and almond pudding pots are a simple yet elegant dessert that proves you don’t need complicated techniques to achieve a luxurious result. With minimal cooking time and a smooth, satisfying texture, this recipe is perfect for both everyday treats and special occasions.
These chocolate and almond pudding pots are creamy, dairy-free, and full of rich dark chocolate flavor with a hint of almond. Easy to make and great for make-ahead desserts, they’re perfect for elegant entertaining or everyday indulgence.
Ingredients
30 g maple syrup
15 g cocoa powder
10 g cornflour (cornstarch)
1 pinch fine salt
225 ml unsweetened almond milk
50 g dark chocolate, finely chopped
1/2 tsp almond extract or vanilla extract
Instructions
In a bowl, whisk together maple syrup, cocoa powder, cornflour, and salt until smooth and lump-free.
Heat almond milk in a saucepan over medium heat until just simmering (not boiling).
Gradually pour the hot almond milk into the cocoa mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly for about 5 minutes, until thickened.
Remove from heat and stir in chopped dark chocolate and almond extract. Mix until smooth and glossy.
Divide the pudding evenly into ramekins or small jars. Cover and chill for at least 1 hour, or until set.
Notes
For a creamier version, replace half of the almond milk with coconut milk.
Add a pinch of cinnamon or cardamom for warmth.
Top with berries, nuts, or cocoa powder before serving.
