Salted Chocolate Pudding

February 10, 2020  •  Desserts,

I don’t ever go out to eat on Valentine’s Day. I find that the restaurants are crowded, and it feels a bit like amateur night. I’d much rather make something great for my partner at home. And for Valentine’s Day, you need some chocolate for sure. This pudding recipe from The NY Times was part of a trifle recipe but I stole it for a simple pudding dessert.It’s so thick and rich it’s almost like mousse. The recipe calls for flaky sea salt on top – I didn’t have any on hand so just ground some coarse sea salt from Trapani, Sicily over the top – it worked great. Happy Valentine’s Day!

Salted Chocolate Pudding
Prep time
Cook time
Total time
Adapted from the NY Times:
Recipe type: Dessert
Serves: 10-12
  • 8 ounces bittersweet chocolate (65 to 70 percent), finely chopped
  • 3 cups heavy cream
  • 3 cups whole milk
  • ⅓ cup cocoa powder
  • 1½ cups granulated sugar
  • 6 large egg yolks (Save the whites to make meringue cookies)
  • ⅓ cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  1. Whisk the heavy cream, milk, cocoa powder and ¾ cup of the sugar in a medium pot. Cook over medium-high heat, whisking frequently until the mixture comes to a simmer, about 8 to 10 minutes. Remove from heat.
  2. Whisk together the remaining ¾ cup of sugar, egg yolks, cornstarch, salt and vanilla in a medium bowl until the eggs turn slightly pale in color. Ladle ¼ cup of the hot cream mixture into the egg yolks and whisk until blended. Continue adding ¼ cups of the hot cream to the eggs until half the cream mixture is added. Pour the yolk-cream mixture into the pot with the remaining cream mixture.
  3. Return the pot to medium heat and cook, whisking constantly, until the mixture thickens, about 3 minutes.
  4. Remove from the heat and add the chopped chocolate. Let let sit for a minute to allow the chocolate to start to melt, then whisk until the chocolate melts completely into the cream. Pour into a bowl, cover the top of the pudding with plastic wrap, and refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
  5. When you are read to serve, pipe the thickened pudding into individual dishes and top with flay sea salt or a grind of coarse sea salt.


Add a Comment

Rate this recipe: