We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.
For US cup measures, use the toggle at the top of the ingredients list.
We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.
For US cup measures, use the toggle at the top of the ingredients list.
Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.
Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add 2 tablespoons of freshly boiled water and whisk to a paste.
Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.
Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.
Put the sugar and cornstarch into another saucepan and sieve in the unsweetened cocoa. Add 2 tablespoons of freshly boiled water and whisk to a paste.
Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.
Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
Try This Tip
Freeze Left Over Egg Whites
From KitchenGoddess
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Asked and Answered
Which Liquorice Pellets Should I Use For Liquorice Pudding?
I’ve made this twice in the past two weeks, using different kinds of chocolate and it is divine. Going to make coconut macaroons with the leftover egg whites.
Posted by Willisue on 21st March 2020
I’ve made these more than 5 times now. And it’s always always been a delight.
Posted by Kavi_98 on 2nd October 2018
Since I LOVELOVELOVE Chocolate pudding, this recipe will be made with a joyful heart!
My 7 grandchildren & me Thank you Nigella :)
Posted by JJCookie on 2nd May 2018
Amazing recipe! It is so good that my husband wanted to eat chocolate pudding every day :)
Posted by Ana.Vera on 22nd May 2014
I absolutely love this pudding! I only had skim milk and half-and half in the house, so I used those instead and just cooked it slightly longer - so good. I also added fresh blackberry puree along with the egg yolks. I think next time I'll try raspberry....dreaming of it already :)
Posted by Kellycstock on 21st July 2013
This is what a single mum needs on a rainy day while she has got an hour of me-time (because baby is asleep ;) ). So easy to make. Even easier to enjoy.
Posted by sugarmouserl on 10th June 2013
Have made this recipe several times I LOVE it
Posted by bronsgran on 22nd October 2012
i made this for my best friend as a birthday present, as she ADORES desserts. it really brought a huge smile upon her face. and it's so simple to make. thank you! :D
Posted by Akanksha8898 on 6th February 2012
I am going to make this for my sisters birthday :D
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What 9 Others have said
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Posted by Willisue on 21st March 2020
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Posted by Kavi_98 on 2nd October 2018
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Posted by JJCookie on 2nd May 2018
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Posted by Ana.Vera on 22nd May 2014
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Posted by Kellycstock on 21st July 2013
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Posted by sugarmouserl on 10th June 2013
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Posted by bronsgran on 22nd October 2012
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Posted by Akanksha8898 on 6th February 2012
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Posted by jevonkelly on 28th October 2011
Show more commentsI’ve made this twice in the past two weeks, using different kinds of chocolate and it is divine. Going to make coconut macaroons with the leftover egg whites.
I’ve made these more than 5 times now. And it’s always always been a delight.
Since I LOVELOVELOVE Chocolate pudding, this recipe will be made with a joyful heart! My 7 grandchildren & me Thank you Nigella :)
Amazing recipe! It is so good that my husband wanted to eat chocolate pudding every day :)
I absolutely love this pudding! I only had skim milk and half-and half in the house, so I used those instead and just cooked it slightly longer - so good. I also added fresh blackberry puree along with the egg yolks. I think next time I'll try raspberry....dreaming of it already :)
This is what a single mum needs on a rainy day while she has got an hour of me-time (because baby is asleep ;) ). So easy to make. Even easier to enjoy.
Have made this recipe several times I LOVE it
i made this for my best friend as a birthday present, as she ADORES desserts. it really brought a huge smile upon her face. and it's so simple to make. thank you! :D
I am going to make this for my sisters birthday :D