How long does it take for the chocolate pudding to set?

The time needed for the chocolate pudding to set varies, but it usually takes 2 to 4 hours in the refrigerator. It is best to let it set overnight for optimal texture.

Why should I cover the pudding while cooling in the refrigerator?

It is better to cover the chocolate pudding with plastic wrap or lids on the bowls or dishes before placing it in the refrigerator. This prevents a skin from forming on the pudding.

Can I serve the chocolate pudding warm?

Yes, if you like warm pudding, you can serve the chocolate pudding right after cooking. It will have a slightly runnier texture but will still be delicious.

Chocolate pudding

Name: Chocolate pudding
Cook time: 30 min
Total time: 30 min
Yield: 6P
Ingredients: 750 ml milk; 1 vanilla bean; 250 g coconut blossom sugar; 9 egg yolks; 50 g cornstarch; 150 g dark chocolate min 70% cocoa; Topping:; Whipped cream to pipe: 150 ml whipped cream + teaspoon of sugar whipped stiff; Chocolate shavings, sprinkles, balls, speculoos, cookies of your choice…

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30min

•

Easy

Once you've made your chocolate pudding yourself, you really won't want anything else. Discover the full recipe here!

Ingredients

What do you need?

Quantity: 6P

750 ml milk
1 vanilla bean
250 g coconut blossom sugar
9 egg yolks
50 g cornstarch
150 g dark chocolate min 70% cocoa

Topping:
Whipped cream to pipe: 150 ml whipped cream + teaspoon of sugar whipped stiff
Chocolate shavings, sprinkles, balls, speculoos, cookies of your choice…

750 ml milk
1 vanilla bean
250 g coconut blossom sugar
9 egg yolks
50 g cornstarch
150 g dark chocolate min 70% cocoa

Topping:
Whipped cream to pipe: 150 ml whipped cream + teaspoon of sugar whipped stiff
Chocolate shavings, sprinkles, balls, speculoos, cookies of your choice…

Preparation method

How do you make this?

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Whip the vanilla seeds, egg yolks, cornstarch, and half of the sugar until fluffy.

Combine half of the sugar with the scraped vanilla bean in a pot with the milk.

Bring to a gentle boil.

Once it boils, pour half of the boiling milk over the egg yolks, stir everything together, and pour it back into the pot.

Bring to a gentle boil again and remove from heat, stir in the chocolate until fully melted, and mix well until the melted chocolate is completely incorporated.

Cover with plastic wrap and let cool in the refrigerator.

Finish with whipped cream and a speculoos cookie or some chocolate shavings, sprinkles…