These baked chocolate puddings are silky-smooth, creamy, perfectly chocolatey and not overly sweet. If you’re after an easy yet impressive chocolate dessert, this is the recipe to try.
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Various kinds of chocolate puddings
Chocolate pudding takes many forms. Common variations include:
- No-bake chocolate pudding set with flour — a classic American style.
- No-bake chocolate pudding set with gelatin — a firmer, chilled pudding.
- Baked chocolate pudding, smooth type — custard-like, silky texture.
- Baked chocolate pudding, cakey type — denser, more cake-like crumb.
Each version carries regional preferences and family traditions, which is why so many different recipes exist.
Why I love this baked chocolate pudding
This recipe is my go-to baked chocolate pudding. It’s simple to make and reliably delicious.
The puddings are:
- Easy to prepare
- Very chocolatey — made with dark chocolate rather than cocoa powder
- Incredibly smooth and creamy
- Not overly sweet, so the chocolate flavor shines
This pudding works for everyday treats and special occasions. I also like to serve similar chocolate desserts for Valentine’s Day when I want something elegant but straightforward.
6 success tips for baked chocolate pudding
1. Use good-quality chocolate
Choose a high-quality dark chocolate for the best flavor. Couverture is ideal, but a good bar (55–65% cacao) works well.
2. Melt the chocolate completely
Melt the chocolate fully so there are no lumps in the pudding base. A double boiler is a gentle, reliable method.
3. Don’t whip the eggs
Avoid whipping eggs into the mixture. Whipping incorporates air and creates holes in the finished pudding. Whisk eggs just enough to combine them evenly.
4. Bake with a water bath
A water bath ensures even, gentle heat and helps produce a smooth, custard-like texture similar to creme brûlée.
5. Watch the bake time
Underbaking leaves the puddings too loose; overbaking makes them firm. They should still jiggle slightly in the center when they’re done.
6. Avoid making the puddings too thick
Use small cups so the pudding layer is not too thick—less than 2 inches is ideal. Thicker portions require more baking time and are harder to judge.
Video: watch how to make it
Watch the video to see each step and technique demonstrated, which helps if you prefer visual guidance.
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Tips for ingredients
- Dark chocolate — I used 60% cacao for balance; 55–65% works well depending on whether you want a sweeter or more intense chocolate flavor.
- Milk — Use whole milk for richness.
- Heavy cream — Use full-fat heavy cream or heavy whipping cream.
- Vanilla — Vanilla bean adds a subtle perfume; use extract if beans aren’t available or omit it if desired.
- Egg — Eggs are the primary setting agent for this baked pudding.
- Yolk — Adds additional richness and depth of flavor.
- Sugar — Granulated or caster sugar keeps the chocolate flavor clear and balanced.
How to make baked chocolate pudding
- Step 1: Melt the chocolate — Melt dark chocolate completely. Start heating plenty of water for the water bath.
- Step 2: Heat the milk and cream — In a small saucepan, combine whole milk, heavy cream and vanilla. Heat over medium until it just begins to simmer, then remove from heat. For more vanilla flavor, cover and let it steep for 5–10 minutes.
- Step 3: Combine eggs and sugar — Whisk one whole egg and one yolk until combined, then add the sugar and mix until smooth.
- Step 4: Temper the eggs — Add a small amount of the hot milk mixture to the eggs while whisking, then gradually add the rest to avoid scrambling.
- Step 5: Combine with chocolate — Add some of the liquid to the melted chocolate and mix until smooth, scraping the sides and bottom of the bowl. Whisk in the remaining liquid, then strain the mixture to remove the vanilla pod and any lumps.
- Step 6: Bake in a water bath — Divide the pudding base among four 4-oz cups (about 95 g each). Place the cups on a deep baking pan (optionally lined with paper) and pour simmering water into the pan until it reaches about two-thirds up the sides of the cups.
- Bake at 300ºF (149ºC) for 30–40 minutes — Bake until the centers still jiggle slightly when tapped. Remove the pan carefully, lift the cups onto a rack, and chill completely in the refrigerator for at least a few hours before serving.
Whipped cream topping
Whip heavy cream with a little sugar until soft peaks form. Dollop or pipe the whipped cream onto the chilled puddings just before serving.
Storage tip
Cover the tops of the cups tightly with plastic wrap and refrigerate for up to a few days. The texture will become slightly denser over time; I prefer them the same day for the lightest mouthfeel, but they remain delicious later on.
Topping variations
Try different toppings to change the presentation and flavor:
- Chocolate shavings
- Mini chocolate chips
- A dusting of cocoa powder
- Fresh berries or sliced fruit
- Edible flowers for a special touch
The finished pudding is luxuriously smooth, rich, and balanced—very different from boxed store-bought puddings. It’s a crowd-pleaser for friends and family.
Happy baking,
Aya xx
FAQ
Yes. Use the same technique; baking time may increase slightly with a larger volume.
These instructions use 4-oz glass cups (about 95 g of pudding per cup).
You can, but high-quality baking chocolate or couverture gives a cleaner texture and flavor. Aim for 55–65% cacao to avoid puddings that are too sweet or too bitter.
More chocolate desserts
If you enjoy this pudding, try other chocolate recipes for variety.
- Chocolate creme brulee
- Chocolate banana cake
- Opera cake
- Chocolate sponge cake
- Chocolate truffles
Did you try the recipe?
Share your feedback in the comment section below — I’d love to hear how it turned out for you and how you served it to friends or family.
Thank you! – Aya
The Best Baked Chocolate Pudding
Pin Recipe
25
35
1
4 4-oz glass cups
Equipment
Method
Nutrition
Notes
Video
Ingredients
- 56 g (¼ cup) coarsely chopped dark chocolate
- 180 g (¾ cup) whole milk
- 80 g (⅓ cup) heavy cream
- ¼ vanilla pod (or ¼ tsp vanilla extract)
- 1 egg
- 1 egg yolk
- 24 g (2 tbsp) granulated sugar
- 60 g (¼ cup) heavy cream
- 4 g (1 tsp) granulated sugar
NOTE: For best accuracy, weigh ingredients. Gram measurements are provided and preferred; cup measures are included for convenience.
Equipment
- 4 small ramekins (4-oz)
- Mixing bowl
- Saucepan
- Whisk
- Rubber spatula
- Deep baking pan for the water bath
Method
- Melt the dark chocolate completely. Begin heating water for the water bath.
- In a small saucepan, combine whole milk, heavy cream and the vanilla pod. Heat over medium until just simmering, then remove from heat. Optional: cover and steep for 5–10 minutes for more vanilla flavor.
- Whisk the egg and yolk together, then add the sugar and mix until combined.
- Temper the eggs: add a small amount of the hot liquid to the egg mixture while whisking, then gradually add the remaining liquid.
- Pour some of the tempered liquid into the melted chocolate and whisk until smooth, scraping the bowl as you go. Add the rest of the liquid and whisk to combine. Strain to remove the vanilla pod and any solids.
- Divide the pudding base into four 4-oz cups (≈95 g each). Place the cups in a deep baking pan and pour simmering water into the pan to reach about two-thirds up the sides of the cups. Bake at 300ºF (149ºC) for 30–40 minutes, until the centers jiggle slightly.
- Carefully remove the pan from the oven, lift the cups onto a rack, and chill completely in the refrigerator for at least a few hours before serving.
- Whip 60 g heavy cream with 4 g sugar until soft peaks form. Top the puddings just before serving.
Notes
Storage
Cover the tops tightly with plastic wrap and refrigerate for up to a few days. Texture will become slightly denser over time; enjoy the lightest texture the same day, if possible.
Nutrition
Carbohydrates: 17g
Protein: 11g
Fat: 26g
Tried this recipe?
Let us know how it was!