Chocolate Pudding Pots with Sea Salt and Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich homemade chocolate pudding topped with a pinch of sea salt and light whipped cream for a balanced, indulgent treat. This recipe, ready in about 30 minutes, layers granulated sugar, unsweetened cocoa powder, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Desserts cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 3 tbsp cornstarch, and 1/4 tsp salt.
  2. Step 2: Slowly whisk in 2 3/4 cups whole milk until smooth.
  3. Step 3: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil, about 6-8 minutes.
  4. Step 4: In a separate bowl, lightly beat 3 large egg yolks. Gradually whisk about 1 cup of the hot chocolate mixture into the yolks to temper, then pour the yolk mixture back into the saucepan.
  5. Step 5: Cook for 2 more minutes, stirring constantly, until pudding is thickened.
  6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth.
  7. Step 7: Divide pudding into 4 small serving pots and cover with plastic wrap directly on the surface to prevent a skin.
  8. Step 8: Refrigerate for at least 2 hours.
  9. Step 9: Before serving, whip 1/2 cup heavy whipping cream with 1 tbsp powdered sugar until soft peaks form, dollop on top of each pudding pot, and sprinkle a pinch of fine sea salt over the whipped cream for contrast.

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