Have you ever really been craving chocolate pudding but not had any on hand and not wanted to make a big batch of it? This Chocolate Pudding for Two is the perfect way for you to enjoy the deliciously creamy treat without a big fuss.
It makes two small bowls worth of light and creamy chocolate pudding, perfect to enjoy with someone else or by yourself!
The rich and decadent pudding is topped with the fluffiest whipped cream and chocolate sprinkles to make it even more enjoyable.
If you're looking for a larger batch recipe, check out my Chocolate Pudding recipe which makes 4-6 servings.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Egg: You’ll want to make sure that the egg is at room temperature to ensure that its yolk is properly incorporated into your pudding. If you forget to leave it out before you start, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Check out My Favorite Baking Tools to see what I use when I bake.
Now, let's bake! Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump.
Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolk.
Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding. Remove the pudding from the heat and whisk in the vanilla and chocolate.
Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Top each bowl with a dollop of whipped cream and sprinkles of your choice. Enjoy!
PrintChocolate Pudding for Two
- Prep Time: 2 hours and 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours and 30 minutes
- Yield: 2 servings
- Category: Dessert
Ingredients
Chocolate Pudding for Two
- 33 grams (2 tbsp, 2 tsp) sugar
- 9 grams (1 tbsp, 1 tsp) cornstarch
- 5 grams (1 tbsp) cocoa powder, sifted
- Dash of salt
- 189 grams (⅔ cup, 2 tbsp, 2 tsp) whole or 2% milk
- 38 grams (2 tbsp, 2 tsp) heavy cream
- 1 large egg yolk
- ¼ tsp vanilla
- 1 oz bittersweet chocolate, finely chopped
Whipped Cream
- 113 grams (½ cup) heavy cream
- 1 tbsp sugar
- Sprinkles
Instructions
Chocolate Pudding for Two
- Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
- Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
- Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolk.
- Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
- Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
- Remove the pudding from the heat and whisk in the vanilla and chocolate.
- Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Whipped Cream
- Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Assembly
- Top each bowl with a dollop of whipped cream and sprinkles of your choice.
- Enjoy!
Notes
- Pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days. If making in advance, wait to make whipped cream until right before you’re going to serve the pudding.
- Store any leftover pudding separate from leftover whipped cream.
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