Double Chocolate Pudding

Last night a friend dropped by and picked up two boxes packed with these adorable Double Chocolate Puddings to bring to a 50th birthday party. It was the first time I was “hired” to cook something for someone else and it was a really fun job. I don’t think I am someone who would enjoy cooking for 200 people but turning out two dozen little chocolate treats is a task I can get behind.

I tested this recipe earlier in the week and invited our neighbors over to try it. The recipe got 8 thumbs up and I found a couple of small details that could be improved – testing mission accomplished. Immediately after licking his jar clear, Dylan chose this for our Christmas Eve dessert. His choice may have something to do with his love of creating chocolate shavings with a vegetable peeler but in any case, I am in total agreement.

Double Chocolate Pudding from

makes 8 small mason jars

2 cups heavy cream

1/2 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract

3 1/2 ounces semi-sweet dark chocolate

1/4 cup espresso or strongly brewed coffee

1/2 cup natural cane sugar, divided (I used brown sugar)

3 tablespoons unsweetened cocoa powder

Pinch of sea salt

2 egg yolks, at room temperature

TOPPING

1 cup whipping cream

2 tablespoons confectioners’ sugar

Chocolate shavings

Place a rack in the middle of the oven and preheat to 300 F. In a saucepan over low heat, gently warm the heavy cream with the vanilla seeds until tiny bubbles form around the edges, about 8 minutes. In another bowl, break up the chocolate. Once the cream is hot, pour it over the chocolate. Let it sit for 1 minute, then stir to incorporate until the mixture is even in color.

Clean out the saucepan, return it to medium heat and pour in the coffee and 1/3 cup of the sugar. Stir and cook for about 2 minutes, until the mixture is bubbling and the sugar is completely dissolved. Turn off the heat and whisk in the cocoa powder and sea salt. Add the chocolate cream to the coffee mixture and stir to mix well. In another bowl, whisk the yolks with the remaining 2 tablespoons sugar. Add a few spoonfuls of the warm cream to the yolks to temper them (keep them from cooking in the hot liquid), then add the warmed yolks to the pudding mixture. Stir well to combine.

Divide the pudding evenly among 4 large or 6 smaller ramekins (I used 8 small mason jars). Place them in a shallow baking dish and fill the dish halfway up the sides of the ramekins with water. Bake for 35 to 40 minutes. Let them chill in the fridge for at least 2 hours, and preferable overnight, to set.

Beat the whipping cream and confectioners’ sugar until very soft peaks form. Serve each pudding with a generous dollop of the whipped cream. The pudding with keep covered, for 5 days.