These easy chocolate pots are a simple custard style, chocolate pudding. Soft, creamy and luscious, they take 5 minutes and only 6 ingredients. No bake, egg free and perfect to make ahead.
150gdark chocolate (70% cocoa), roughly chopped (I like the Lindt 70% smooth blend)
2tablespoonscornflour (cornstarch) (notes 1)
⅓cupwhite sugar(70g)
2cupswhole milk (full cream milk)
2tablespoonsunsalted butter(28g / 1oz)
1teaspoonvanilla extract
whipped cream and chocolate curls to serve
For best results, always weigh ingredients where a weight is provided
Instructions
Place the chocolate, cornflour, sugar and milk in a medium saucepan over low-medium heat. Whisk the ingredients together until melted and combined.
Continue to heat, 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 vanilla and stir it through until it's fully incorporated.
Pour the pudding evenly between 4 serving glasses.
Cover with plastic wrap pressed to the surface and chill for 3-4 hours before serving.
Add a little whipped cream and chocolate curls right before serving.
Notes
I use a standard Australian 20ml tablespoon, equal to 4 teaspoons. Many countries use a 15ml tablespoon so check before starting.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.