Salted Chocolate Pudding With Whipped Sour Cream

Name: Salted Chocolate Pudding With Whipped Sour Cream
Total time: 3 h 45 min
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 8 ounces/225 grams bittersweet chocolate (65 to 70 percent), finely chopped; 3 cups/720 milliliters heavy cream; 3 cups/720 milliliters whole milk; 1/3 cup/30 grams cocoa powder; 1 1/2 cups/300 grams granulated sugar; 6 large egg yolks; 1/3 cup/45 grams cornstarch; 1 teaspoon kosher salt; 1 teaspoon vanilla extract (optional); 3 cups/720 milliliters heavy cream; 3/4 cup/90 grams confectioners’ sugar; 3 cups/720 milliliters sour cream; 12 ounces/340 grams thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers; Flaky sea salt

By Alison Roman

Total Time: 45 minutes, plus 3 hours’ chilling
Rating: 4(931)
Comments: Read comments

A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.

Featured in: Desserts That Bring the Party, but Not the Fuss

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 to 10 servings

For the Pudding

8ounces/225 grams bittersweet chocolate (65 to 70 percent), finely chopped
3cups/720 milliliters heavy cream
3cups/720 milliliters whole milk
⅓cup/30 grams cocoa powder
1½cups/300 grams granulated sugar
6large egg yolks
⅓cup/45 grams cornstarch
1teaspoon kosher salt
1teaspoon vanilla extract (optional)

For Assembly

3cups/720 milliliters heavy cream
¾cup/90 grams confectioners’ sugar
3cups/720 milliliters sour cream
12ounces/340 grams thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers
Flaky sea salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make the pudding: Place chocolate in a large bowl; set aside.
Step 2
Heat heavy cream, milk, cocoa powder and ¾ cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
Step 3
In a large bowl, whisk together the remaining ¾ cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
Step 4
Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
Step 5
Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
Step 6
Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners’ sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
Step 7
To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish — the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
Step 8
Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.

Ratings

4 out of 5

931 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kate5 years ago

What? You actually made the recipe as written and are using this space to comment on the end product? What kind of craziness is this??

LS Gourmet5 years ago

Did it just as written and thought the chocolate pudding part was too sweet. But then the sour cream/whipped cream and the flaky salt managed to cut right through the sweet and tamed it. Kudos for thinking up the combination.

Pat Q5 years ago

No. You absolutely have to add the salt or the entire dessert will have to be tossed. And you might be arrested.

Jessica4 months ago

I did a half recipe, and used only 1/4 cup of sugar, 1/4 cup allulose (safe no cal sugar) in the first mixture and then in the egg yolks used 1/4 cup of allulose and only 1 tbsp of sugar. IT WAS DELICIOUS and much healthier. the full recipe calls for 1.5 cups of sugar for all parts chcolate pudding. I used 3/4 cup (plus a tbs)p and 1/2 cup was allulose so a total of 1/4 plus a table spoon of real sugar for the pudding.

Sara1 year ago

How many servings does this recipe make?

Maggie B1 month ago

@Sara We served 8 adults and 4 young kids and we ate maybe 1/3 of the recipe! It can feed a lot more people!!!!

start whip cream2 years ago

Start with cream layer put cookies on top of cream because cream is softer than chocolate

Private comments are only visible to you.