Belgian Chocolate Pudding Recipe
Recipe information
Make Belgian Chocolate Pudding in just 3h 30m. Chantilly cream, Maldon salt
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Ingredients
Chocolate Pudding
Chantilly Cream & Finish
Chocolate Pudding
1. Prepare dry ingredients
In a medium bowl whisk together the granulated sugar, cocoa powder, cornstarch, and fine sea salt until evenly combined and there are no lumps.
2. Warm dairy
In a medium saucepan combine the whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil).
3. Temper yolks
Place the 4 egg yolks in a bowl and whisk. Slowly pour about 1/3 cup of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper and raise their temperature.
4. Combine and thicken
Pour the tempered yolks back into the saucepan with the remaining warm milk. Whisk in the dry sugar/cocoa/cornstarch mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom and sides, until the mixture thickens and coats the back of the spoon, about 6–8 minutes. Do not let it boil violently; a gentle simmer is fine.
5. Melt chocolate
Remove the saucepan from the heat. Add the chopped Belgian chocolate and the cold butter pieces to the hot custard. Let sit for 1 minute to soften, then whisk until smooth and glossy. Stir in the vanilla extract. If there are any small lumps, pass the pudding through a fine-mesh sieve into a clean bowl.
6. Cool
Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until fully set (3–4 hours is ideal).
Chantilly Cream & Finish
7. Make Chantilly cream
Chill a medium mixing bowl and whisk (or beaters) for 10 minutes in the freezer. Pour 1 cup cold heavy cream into the bowl, add the confectioners' sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft to medium peaks form — the cream should hold shape but still be silky. Do not overwhip to avoid graininess.
8. Assemble
Spoon or pipe the chilled Belgian chocolate pudding into serving dishes. Top each with a generous dollop or swirl of Chantilly cream.
9. Finish with Maldon salt
Sprinkle a small pinch (about a light pinch to 1/4 tsp per 4 servings total) of Maldon sea salt flakes over the Chantilly cream or directly on the pudding to enhance the chocolate flavor. Serve chilled.
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