These baked chocolate puddings are so silky-smooth, creamy, not overly sweet, and perfectly chocolatey. Try this recipe if you are looking for an easy yet exceptional chocolate pudding.
Jump to:
- Various kinds of chocolate puddings
- Why I Love This Baked Chocolate Pudding
- 6 Success Tips For Baked Chocolate Pudding
- Tips For Baked Chocolate Pudding Ingredients
- How To Make Baked Chocolate Pudding
- Whipped Cream Topping
- The Storage Tip
- The Topping Variations
- VIDEO: Watch How To Make It!
- FAQ
- More Chocolate Desserts
- Printable Recipe
- The Best Baked Chocolate Pudding
Various kinds of chocolate puddings
There are various kinds of chocolate pudding, such as:
- No-bake chocolate pudding - set with flour (The most popular style in the States.)
- No-bake chocolate pudding - set with gelatin
- Baked chocolate pudding - smooth type
- Baked chocolate pudding - cakey type
And each recipe is made very unique, oftentimes heavily depending on where you grew up.
Why I Love This Baked Chocolate Pudding
In the tutorial, I am sharing my favorite baked chocolate pudding recipe.
The puddings are:
- Very easy to make
- So chocolatey, made with dark chocolate, not cocoa powder.
- Incredibly smooth and creamy
- Not overly sweet
It'll be a perfect dessert for anyone with chocolate cravings. I love making this homemade pudding and chocolate creme brulee for special occasions, such as Valentine's Day, whenever I want to make something so delicious and fancy yet very easy.
6 Success Tips For Baked Chocolate Pudding
1. Use good quality chocolate.
Use good quality chocolate for the best results. Couverture chocolate is the best, but you can also use fine dark chocolate bars or tablets if you can not get it.
2. Melt chocolate completely.
Melt chocolate completely to avoid getting chocolate pieces in the finished pudding base. I like to heat it with a double boiler.
3. Do not whip the eggs.
Lots of air bubbles go in by whipping eggs. We want to avoid them for this recipe to create a silky-smooth pudding without lots of air holes inside. Whisking the eggs well is important to break them down evenly, but be careful not to whip them too much.
4. Bake them with a water bath.
By baking the pudding with a water bath, the heat gets delivered more gently and evenly, which helps hugely to create a smooth and creamy texture, just like how I did for my New York cheesecake recipe.
5. Be careful not to underbake or overbake the puddings.
The puddings can get too loose or firm by baking them too short or long. To learn it the best way, check out the video tutorial, I am showing how it looks closely - It should jiggle slightly when you tap the glass, just like creme brulee or caramel pudding.
6. Do not make the pudding too thick.
When pouring the pudding base into cups, be careful not to make it too thick since it takes a lot more time to bake it with a thicker base or with more amount in cups. I used 4 4-oz cups, and the thickness was less than 2 inches. It should take 30 - 40 minutes to bake them with that size and thickness.
Tips For Baked Chocolate Pudding Ingredients
- Dark chocolate - I used dark chocolate with 60% cacao content for the neutral presence. It makes chocolate puddings not too sweet or dark. I recommend choosing from 55 - 65 %, depending on what texture or taste you are looking for. The lower the content is, the sweeter the pudding gets.
- Milk - Use whole milk.
- Heavy cream - Use any full-fat heavy cream or heavy whipping cream.
- Vanilla beans - A hint of vanilla bean flavor goes well with the dark chocolate flavor. Use vanilla extract when you can not get vanilla beans. Or you can omit it.
- Egg - The egg contributes the most to set the pudding.
- Yolk - The yolk gives depth in flavor.
- Sugar - Use any white sugar, such as granulated sugar and caster sugar, if you want to enjoy the clear chocolate flavor.
How To Make Baked Chocolate Pudding
- Step 1: Melt chocolate - Melt dark chocolate completely. Start heating plenty of water at the same time. (We use it to bake the puddings with a water bath.)
- Step 2: Heat liquids - In a small saucepan, add whole milk, heavy cream, and vanilla beans. Heat them at medium heat. Remove it from the heat when the surface starts simmering gently. Watch it closely to prevent the hot liquids from overfloating. As an option, cover it with a lid (or place a bowl of melted chocolate on top) and infuse the vanilla bean flavor into the liquid for 5 - 10 minutes.
- Step 3: Combine eggs and sugar - Whisk an egg and yolk together until well combined. Add sugar and mix until combined.
- Step 4: Add hot liquids to the egg mixture - Add a portion of the hot liquid to the egg mixture and mix well until well combined. Add the remaining hot liquid while whisking it.
- Step 5: Add the liquid mixture to the melted chocolate - Add a portion of the liquid to the melted chocolate and mix well until well combined. Clean the rubber spatula, the side, and the bottom of the bowl on the way to ensure everything is incorporated evenly. Add the remaining liquid while whisking it. Strain the pudding base to discard the vanilla bean pod, chunks of eggs, and anything not smooth.
- Step 6: Bake! - Pour the chocolate pudding base into 4 4-oz cups. (95 g / each cup) Place them on a deep baking dish or baking pan lined with a few kitchen papers. (Kitchen papers are optional, but they help a little bit to deliver the heat more gently.) Pour the simmering hot water slowly from the side of the pan up to about ⅔ of the height of the pudding base.
- Step 1: Chill them in the fridge - Slowly take the pan out of the oven and scoop the cups up on a cooling rack. Chill them in the fridge completely for at least a few hours before serving. You can enjoy it as is or serve it with fluffy whipped cream on top of the pudding! (The instruction below)
Whipped Cream Topping
Whip heavy cream and sugar until fluffy. Scoop as much as you want right before eating. And enjoy!
The Storage Tip
Wrap the top of the cups tightly with plastic wrap and store them in the fridge for up to a few days.
The puddings get slightly heavier as they sit. I love eating it within that day to enjoy the lighter texture, but it is totally up to you!
The Topping Variations
You can also serve them using different toppings, such as:
- Chocolate shavings
- Mini chocolate chips
- Cocoa powder
- Fresh fruit
- Edible flowers (for Valentine's Day)
... and more!
The pudding is so creamy, perfectly rich, and not overly sweet. It tastes nothing like store-bought pudding. I think it will be a big hit for your family and friends!
Happy Baking,
Aya xx
VIDEO: Watch How To Make It!
Watch the video tutorial to learn how to make creamy chocolate pudding visually and deeply understand each step and technique!
Don't forget to subscribe if you liked it 😉
FAQ
Yes! Follow the same instructions and tips. The baking time should get a little bit longer with more amount.
I used 4 4-oz glass cups.
It is possible, but I recommend using fine baking chocolate or couverture chocolate for the best results. If you can not get them, just start with whatever chocolate you can get. If you have an option, I recommend 55 - 65 % cacao content to avoid too sweet or too bitter chocolate puddings.
More Chocolate Desserts
If you love this chocolate pudding, also try other delicious chocolate dessert recipes!
Printable Recipe
💬 If you loved the chocolate pudding, please share your feedback! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
The Best Baked Chocolate Pudding
Ingredients
Chocolate Pudding Base
- 56 g Dark chocolate
- 180 g Whole milk
- 80 g Heavy cream
- ¼ pod Vanilla beans or ¼ teaspoon of vanilla extract
- 1 egg Egg
- 1 yolk Yolk
- 24 g Granulated sugar
Whipped Cream
- 60 g Heavy cream
- 4 g Granulated sugar
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Melt dark chocolate completely. Start heating plenty of water at the same time. (We use it to bake the puddings with a water bath.)56 g Dark chocolate
- In a small saucepan, add whole milk, heavy cream, and vanilla beans. Heat them at medium heat. Remove it from the heat when the surface starts simmering gently. Watch it closely to prevent the hot liquids from overfloating. As an option, cover it with a lid (or place a bowl of melted chocolate on top) and infuse the vanilla bean flavor into the liquid for 5 - 10 minutes.180 g Whole milk, 80 g Heavy cream, ¼ pod Vanilla beans
- Whisk an egg and yolk together until well combined. Add sugar and mix until combined.1 egg Egg, 1 yolk Yolk, 24 g Granulated sugar
- Add a portion of the hot liquid to the egg mixture and mix well until well combined. Add the remaining hot liquid while whisking it.
- Add a portion of the liquid to the melted chocolate and mix well until well combined. Clean the rubber spatula, the side, and the bottom of the bowl on the way to ensure everything is incorporated evenly. Add the remaining liquid while whisking it.Strain the pudding base to discard the vanilla bean pod, chunks of eggs, and anything not smooth.
- Pour the chocolate pudding base into 4 4-oz cups. (95 g / each cup) Place them on a deep baking dish or baking pan lined with a few kitchen papers. (Kitchen papers are optional, but they help a little bit to deliver the heat more gently.) Pour the simmering hot water slowly from the side of the pan up to about ⅔ of the height of the pudding base. Bake them at 300ºF (149ºC) for 30 - 40 minutes with a water bath until the surface jiggles slightly when tapping the glass cup.
- Slowly take the pan out of the oven and scoop the cups up on a cooling rack. Chill them in the fridge completely for at least a few hours before serving.
- Whip heavy cream and sugar until fluffy. Scoop as much as you want right before eating. And enjoy!60 g Heavy cream, 4 g Granulated sugar
Video
Leave a Reply