Silky smooth chocolate pudding cups prepared in just 10 minutes. An easy gluten free dessert for family dinners.
These chocolate pudding cups can be made in no time with egg yolks and without cornstarch. It’s a quick and simple no bake dessert that can be whipped with just a few ingredients.
Chocolate pudding is what comes to mind when we think of easy puddings. Today’s dessert is a simple GF chocolate pudding recipe that lets you indulge in a special treat after a hard day. Overindulging is also out of the question when you have the chocolate pudding in cups!
In a nutshell
Taste Luscious and chocolaty with a hint of lemon in every bite.
Texture Creamy rich homemade chocolate pudding that lets you indulge in your chocolate cravings.
Level Easy gluten free pudding anyone can make!
Occasion The best pudding for family dinners. No last minute hassle.
If you are craving for more puddings try the ever famous leftover bread pudding or the classic caramel custard or maybe the spiced almond panna cotta
So how to make the best white chocolate pudding:
• Chocolate is the star of the show. So the quality of the chocolate does matter! Use good quality white chocolate.
• Since we are using white chocolate that in itself makes the pudding really sweet. So there is no need for sugar.
• Chop the chocolate roughly into bite-sized pieces. This helps the chocolate to melt easily when you pour hot cream on it.
• Place the chopped chocolate in the bowl in which you are going to double boil. One bowl less cleaning!
• Even though the salt is only a pinch, it helps to cut the sweetness of the white chocolate. So don’t leave the salt out.
• When the cream starts to boil, like when tiny bubbles start to form, pour the cream immediately on the chocolate and let it sit for 5 minutes.
• Meanwhile, separate the eggs. Add lemon juice to the yolk and whisk until combined. Keep aside.
• Once almost all the chocolate is melted place the chocolate bowl on the double boiler and stir until all the chocolate is melted.
• Then add the egg yolks and keep stirring continuously until well combined. This prevents the eggs from scrambling.
• Make sure the egg yolks are at room temperature. Or they would harden the chocolate when you add the yolks to the custard.
• When the yolks are completely mixed, stir for a couple more minutes to help cook the yolks.
• Add in the butter and stir until combined. This gives a glossy finish to the chocolate pudding.
• To prevent the skin from forming on the pudding, keep the pudding aside till it cools a bit. Then stir vigorously before pouring the pudding into ramekins.
• Cover each ramekin with cling film and chill for at least 4 hours or until the pudding is not blobby when you shake it.
• Garnish with white chocolate shavings and enjoy!
DIY double boiler for the chocolate pudding:
For the chocolate pudding recipe, I use a makeshift double boiler.
For that, all you need is a saucepan and a bowl. The saucepan will be the bottom of the boiler. Fill a quarter of the saucepan with water and heat the water gently to form steam. Meanwhile, fill the top bowl with the chocolate cream mixture. The top bowl should be such that it sits on the rim of the bottom bowl and does not touch the water below until the process is complete. The pudding will be cooked by the steam created between the pan and the bowl. So there is no need to order a double boiler right this instant!
How to prevent a skin forming on the pudding?
There are quite a few ways to avoid the ugly skin on top of the pudding.
First, I tried straining the pudding but since the chocolate gets thicker when the pudding starts to cool, this process wasn’t working well for chocolate puddings.
Next, I tried covering the pudding cups with cling film, so that it touches the top of the pudding before chilling it. This worked but the chocolate pudding didn’t look appetising enough especially when I had to serve the pudding right from the cup.
At last, I landed on following the simplest way. All I did when the pudding was ready, let it cool for a bit, like around 10 minutes. Then vigorously stirred the pudding again and poured them into ramekins. Then coverd with plastic wrap and patiently waited for it to set.
How to serve chocolate pudding cups?
The best part of making white chocolate pudding in cups is you can serve these cups right from the fridge. Just remove the wrap and if you want to make it fancy, garnish with chocolate shavings and serve.
Homemade chocolate pudding cups can be kept chilled for up to 4 days.
For other chocolate recipes:
• Gluten free chocolate cake
• Mexican chocolate cookies
• Chocolate marble cake
Lemon White Chocolate Pudding Cups
(2 votes, average: 5.00 out of 5)
Loading...Silky smooth chocolate pudding cups prepared in just 10 minutes. An easy gluten free dessert for family dinners.
Ingredients
- 300 grams white chocolate, roughly chopped into bite sized pieces
- 4 egg yolks (60 grams)
- 380 grams fresh cream
- 4 tablespoons lemon juice
- 2 tablespoon (30 grams) butter
- 1 pinch salt
Instructions
Roughly chop the white chocolate into bite-sized pieces.
Place the chocolate along with salt into the bowl which you are going to use as the top bowl for the double boil. Keep aside.
Meanwhile, separate the eggs. In a small bowl, whisk the yolks and lemon juice until completely combined. Set aside.
In a saucepan, on low, heat the cream until it starts to bubble.
Immediately turn off the heat and pour the cream over the chocolate.
Wait for 5 minutes allowing the chocolate to melt.
Place the chocolate cream on the double boiler and whisk often until the mixture is smooth. Don’t over boil it. If you think the bowl is too hot remove from heat and whisk.
When the mixture is smooth add in the egg yolks. Whisk vigorously while double boiling for a couple of minutes.
Remove from heat and stir in the butter. Whisk until the butter is completely melted.
Let the pudding sit for 10 minutes. Meanwhile ready the ramekins.
Stir the chocolate pudding vigorously one last time and immediately pour the pudding into the ramekins. This helps to prevent the skin from forming on the pudding.
Cover the pudding cups with cling film and chill for at least 4 hours or until the pudding is set.
To see if the pudding is set: the pudding should not be wobbly when you shake the cups.
To serve: remove the cling film, garnish with white chocolate shavings and enjoy the pudding immediately.
This pudding is best for up to 4 days when kept chilled.
For a makeshift double boiler: You need a saucepan and a bowl. Fill a quarter of the saucepan with water and heat on low to create steam. This acts as the bottom of the boiler. While the water is boiling, place the top bowl with the chocolate cream mixture on the saucepan. The bowl should be such that it sits on the rim of the bottom bowl and does not touch the water below. The double boiler is ready!
Notes
How to make chocolate shavings: Take a bar of chocolate, using a peeler carefully scrape the bar from the top all the way to the bottom to make shavings.
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