What’s not to love about these cute little dark chocolate pots? Rich chocolate in the form of smooth eggless custard that you can make in 5 minutes with 6 ingredients.
Incredibly easy to make, this recipe just requires ingredients to be heated together in a saucepan until it thickens to a glossy, dark chocolate pudding.
These easy chocolate pots are seriously amazing. An easy to make chocolate pudding that you totally deserve.
- 6 ingredients
- 5 minutes of actual effort
- Super simple dinner party dessert
- They look like they took forever
- Not too many will turn down chocolate
- A make ahead dessert
- They look stunning
- They taste divine
- Ingredients you probably already have
- Eggless too (just in case that’s your thing)
This recipe makes 4 little glasses of pudding, so it would also be great for a Valentines Day indulgence too. One now, one for later or tomorrow.
What is chocolate pudding?
Since a chocolate pudding means different things in different parts of the world, I thought I’d explain further.
An American style chocolate pudding is a creamy custard-like dessert, however, in Australia and UK and possibly other places it’s a hot cake like dessert with it’s own sauce also known as self saucing pudding.
You can check out my chocolate self saucing pudding here.
Right now, we’re focussed on this luscious custardy version. Part of the chocolate flavour comes from using real chocolate in addition to cocoa. You can change to a milk chocolate for sweeter dessert but I love the less sweet flavour of dark chocolate.
How to make chocolate pudding
These chocolate pots take 6 ingredients (in case you missed it) – Sugar, flour, chocolate, cocoa, milk and butter – just add them all to a small saucepan and whisk them together. (Tip – use any cocoa you like but I use Dutch Processed Cocoa to get that really dark colour).
- Just add dark chocolate, cocoa, cornflour / cornstarch, white sugar and milk and combine them in a saucepan.
- Heat them over low heat until melted together and thickened up to a glossy, bouncy pudding.
- Take it off the heat and stir in some butter until melted and fully incorporated, then pour it into serving dishes.
- Stir constantly, so that it doesn’t catch on the bottom of the pan
- Heat it over low heat so you don’t burn the chocolate. If you heat it too high, the chocolate may burn and become bitter.
How to serve chocolate pots
Serve them in little glasses with a dollop of cream on top to cut through the richness. I also often serve this with crumbled up amaretti cookies for some crunchy texture.
Store these chocolate pots in the fridge, covered with plastic wrap for 4-5 days. You can make them ahead of time – 1 or 2 days is best so they’re at their freshest. Top them with whipped cream just as you serve them up.
Whether you want a easy chocolate dessert for the family or a luxurious treat for a dinner party or get together, these easy Dark Chocolate Pots will definitely elicit the oohs and aaahs you’re after. It’s totally simple and you’ll be a hero to all involved.
More easy desserts
- Frangelico Chocolate Custard Pots
- Chocolate Creme Brulee
- Chai Panna Cotta with Pistachio Toffee
- Coffee Panna Cotta
- Salted Caramel Pots De Creme
- Eggless Easy Chocolate Mousse
Easy Dark Chocolate Pots
- 50 g unsweetened cocoa (½ cup / 1.8oz)
- 50 g dark (70%) chocolate (¼ cup / 1.8oz)
- 2 tablespoons (notes) cornflour (cornstarch)
- ½ cup white sugar (100g / 3.5oz)
- 2 cups whole (full cream) milk
- 2 tablespoons unsalted butter (30g / 1oz)
- whipped cream to serve
- Place all ingredients (except the butter) in a small saucepan over low heat. Whisk the ingredients together then heat, whisking occasionally until the chocolate has melted and the sugar has dissolved.
- Continue to heat on low, whisking gently but constantly until the mixture thickens. It will turn into a thick pudding / custard and start to look almost bouncy when you move it in the pan.
- Add the butter and stir it through until it's fully incorporated.
- Pour the pudding evenly between 4 serving glasses (you can strain it first if you're worried there may be lumps).
- Cover with plastic wrap pressed to the surface and chill for 2 hours before serving.
- Add a little whipped cream right before serving.
- I use a standard Australian 20ml tablespoon, equal to 4 teaspoons. Many countries use a 15ml tablespoon so check before starting.
- These chocolate pots are cute served in coffee glasses like these.
- These chocolate pots will keep in the fridge for 4-5 days and can be made ahead 1-2 days. Make sure to keep them covered with plastic wrap.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.