Chocolate Pots

Chocolate Pots
Beatriz da Costa
This extra-rich, creamy pudding incorporates both bittersweet chocolate and cocoa powder for a double dose of chocolate.

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Serves 8
preparation
30
minutes
cooking
150
minutes

Ingredients

2/3
cup
granulated sugar
2
tablespoons
cornstarch
1/8
teaspoon
kosher salt
3
cups
whole milk
4
large egg yolks
1/2
teaspoon
pure vanilla extract
6
ounces
bittersweet chocolate, chopped
1/2
teaspoon
unsweetened cocoa powder

Directions

  1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
  2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
  3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Fat 14 g
  • Sat Fat 8 g
  • Cholesterol 119 mg
  • Sodium 74 mg
  • Protein 6 g
  • Carbohydrate 33 g
  • Fiber 1 g
  • Sugar 27 g
What does this mean? See Nutrition 101.

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