Chocolate pudding in a cup
Votes: 2
Time: 4 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 271, total fat 16 G., saturated fats 9 G., proteins 5 G., carbohydrates 26 G., fiber 1 G., cholesterol 154 mg, sodium 145 mg, sugar 21 G.
Calories 271, total fat 16 G., saturated fats 9 G., proteins 5 G., carbohydrates 26 G., fiber 1 G., cholesterol 154 mg, sodium 145 mg, sugar 21 G.
Silky chocolate pudding in a cup is a sure-fire dessert for any occasion, whether it's a romantic dinner or a sweet end to a Sunday family meal. The pudding is quick to make, but it takes a while to set, so it's best to prepare the dessert the night before, pour it into cups, and let it set overnight in the refrigerator. The next day, before serving, whip up some cream and garnish each serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whole milk
- 0.5 cups of sugar
- 1/3 cup cocoa powder
- 4 tsp cornstarch
- 3 large egg yolks
- 2 tsp vanilla extract
- 1/4 teaspoon fine salt
- 3/4 cup whipped cream
We recommend
Cooking the dish according to the recipe:
- Combine 1.5 cups milk, sugar, and cocoa in a non-reactive saucepan. Bring to a boil over medium-high heat. Remove from heat.
- Meanwhile, combine the remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla extract in a bowl. Gradually whisk the hot milk into the egg mixture. Return everything to the saucepan and cook over medium heat, whisking constantly, until the pudding comes to a boil. Reduce the heat to maintain a gentle simmer and continue whisking until thickened, about 2-3 minutes more.
- Divide the pudding among 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight until completely set.
- Just before serving, pour the cream into a chilled bowl. Whip with a whisk or hand mixer until soft peaks form. Be careful not to overwhip, or they will become grainy. Serve, garnishing each pudding with a dollop of whipped cream.
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