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How to Make Chocolate Puddino - A Step-by-Step Guide

Do you have a craving for a rich, smooth, and decadent dessert? Look no further than this indulgent Chocolate Puddino recipe! This dessert is a cross between a pudding and a molten lava cake, resulting in a velvety smooth texture with a gooey, molten center that will leave your taste buds singing with delight.

Whether you're hosting a dinner party or simply want to treat yourself to something special, this Chocolate Puddino is sure to impress. The best part? It's surprisingly easy to ...

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Ingredients

  • 8 ounces dark chocolate chips
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 6 large eggs
  • ⅓ cup white sugar
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • ¼ cup heavy cream, or to taste
  • ⅛ teaspoon vanilla extract, or to taste
  • 2 tablespoons shaved dark chocolate, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 6

  • Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
  • Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
  • Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
  • Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
  • Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
  • Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
  • Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
  • Garnish with shaved chocolate and serve.

    • Nutrition

    561 cal.

    • Total Fat: 42g
    • Saturated Fat: 25g
    • Cholesterol: 277mg
    • Sodium: 138mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 28g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 122mg
    • Iron: 1mg
    • Potassium: 172mg

    Categories

    Chocolate recipes
    Pudding recipes
    Dessert recipes
    Sweet recipes