These Chocolate Pudding Pots are smooth, deeply chocolatey, and feel wonderfully luxurious while being surprisingly simple to make. They sit somewhere between a classic chocolate pudding and an elegant chocolate mousse, with a soft, creamy texture that melts beautifully on the spoon. Perfect for dinner parties or make-ahead treats, they look impressive but require very little effort.

Why You’ll Love This Recipe

Rich chocolate flavour without being overly sweet
Silky, softly set texture that feels elegant and indulgent
Simple stovetop method with no baking required
Can be made up to five days ahead, perfect for entertaining
Uses everyday ingredients but delivers a restaurant-style dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate pudding:

2 large egg yolks
1/3 cup caster sugar (or regular white sugar)
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder, sifted
1 1/2 tablespoons cornflour (cornstarch)
1 cup full-fat milk
1 1/2 cups thickened cream (heavy cream)
150 g 70% cocoa chocolate, finely chopped
1 pinch salt

Whipped cream topping:

3/4 cup thickened cream, fridge cold
1/2 teaspoon vanilla extract
2 teaspoons white sugar

Garnish:

2 tablespoons 70% cocoa chocolate, finely chopped

Directions

Place the egg yolks and caster sugar into a medium saucepan. Whisk until combined and slightly loosened.
Add the vanilla extract, sifted cocoa powder, cornflour, and about 2 tablespoons of the milk. Whisk until smooth and lump-free.
Whisk in the remaining milk, thickened cream, and salt until fully combined.
Place the saucepan over medium heat. Cook, whisking occasionally at first and then more frequently as it warms, ensuring you scrape the base and sides.
When gentle bubbles begin to break the surface, continue whisking for 15 seconds, then remove the saucepan from the heat.
Add the chopped chocolate and stir until completely melted and smooth. If needed, return briefly to very low heat to help the chocolate melt fully.
Working quickly, pour the mixture into 5 small glasses or ramekins.
Leave at room temperature for about 15 minutes, then refrigerate uncovered for at least 3 hours, or until softly set.
Before serving, whip the cream with vanilla and sugar until softly whipped. Spoon over the puddings and finish with chopped chocolate.

Servings and timing

Servings: 5 individual pudding pots
Preparation time: 10 minutes
Cooking time: 10–15 minutes
Chilling time: 3 hours
Total time: approximately 3 hours 25 minutes

Variations

Use dark chocolate around 60% cocoa for a slightly sweeter pudding, increasing the cornflour to 3 tablespoons for proper setting.
Add a pinch of espresso powder to intensify the chocolate flavour.
Infuse the milk and cream with a strip of orange peel, then strain before using for a subtle citrus note.
Top with fresh berries, chopped nuts, or a light dusting of cocoa powder instead of chocolate shavings.

Storage/Reheating

Store the pudding pots covered in the refrigerator for up to 5 days once fully chilled. Do not cover while warm to avoid condensation. These puddings are not suitable for freezing. Serve chilled straight from the fridge; reheating is not recommended as it will affect the texture.

FAQs

Can I make these pudding pots ahead of time?

Yes, they are ideal for making ahead and keep well in the fridge for up to five days.

Why is my pudding too runny?

This can happen if the mixture was not heated enough or if lower cocoa-content chocolate was used without increasing the cornflour.

Can I use milk chocolate?

Milk chocolate is too soft and sweet for this recipe and will prevent the pudding from setting correctly.

Do I need to strain the pudding?

No, as long as the mixture is whisked well and cooked gently, it should be perfectly smooth.

Can I use low-fat milk instead of full-fat?

Yes, but you should increase the cornflour slightly to help the pudding set.

Should the pudding boil?

No, it should only reach the point where gentle bubbles appear. Boiling can affect the setting power of the cornflour.

Can I make one large pudding instead of individual pots?

Yes, pour the mixture into one larger dish, allowing extra space, and chill until set.

How do I know when it’s set?

The pudding should be softly firm, holding its shape when scooped while still feeling creamy.

Can I skip the whipped cream topping?

Yes, the pudding is delicious on its own, though the cream adds balance and elegance.

Why is my pudding grainy?

This usually happens if the heat was too high, causing the egg yolks to overcook.

Conclusion

Chocolate Pudding Pots are the perfect balance of simplicity and sophistication. With a smooth, creamy texture and intense chocolate flavour, they make an excellent make-ahead dessert for gatherings or a luxurious treat to enjoy throughout the week. Easy to prepare and endlessly adaptable, this is a recipe you’ll return to whenever you want a dependable yet elegant chocolate dessert.