Chocolate Pudding Pots with Sea Salt and Whipped Cream
Rich homemade chocolate pudding topped with a pinch of sea salt and light whipped cream for a balanced, indulgent treat. This desserts 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.
Ingredients
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup chilled heavy whipping cream
- 1 tbsp powdered sugar
- a pinch for topping fine sea salt
Instructions
- 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.
- Step 2: Slowly whisk in 2 3/4 cups whole milk until smooth.
- Step 3: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil, about 6-8 minutes.
- 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.
- Step 5: Cook for 2 more minutes, stirring constantly, until pudding is thickened.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth.
- Step 7: Divide pudding into 4 small serving pots and cover with plastic wrap directly on the surface to prevent a skin.
- Step 8: Refrigerate for at least 2 hours.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chocolate Pudding Pots with Sea Salt and Whipped Cream take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate Pudding Pots with Sea Salt and Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate Pudding Pots with Sea Salt and Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate Pudding Pots with Sea Salt and Whipped Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate Pudding Pots with Sea Salt and Whipped Cream?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
