Chocolate Pudding Pots - Eggless, No Cornstarch, No Gelatine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Break the chocolate into small pieces and place them in a heatproof bowl.

In a saucepan, add the heavy cream, vanilla extract, sugar, and a pinch of salt. Stir the mixture continuously over medium heat.

Keep stirring the cream mixture until it's about to simmer. You'll notice small bubbles at the edges - that's your cue to remove it from the heat. Do not let it boil.

Pour the hot cream mixture over the chocolate pieces in the bowl. Let it sit undisturbed for about one minute.

After a minute, stir the mixture well. You can use a hand whisk, silicone spatula, or a stick blender for a smooth consistency. If desired, this is the time to add 1/2 tablespoon of your favorite liqueur or a few drops of essence/flavor for an extra kick.

Divide the mixture evenly between four pudding jars. Allow them to cool to room temperature.

Once cooled, place the pudding jars in the refrigerator and chill for at least 2 hours or longer.

Just before serving, garnish each pudding pot with grated chocolate for an aesthetically pleasing and delicious finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens