Chocolate Pudding

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“Traditional baked chocolate pudding. The best I've ever made, the best I've ever eaten. Please use the best quality chocolate you can afford to use. It makes a world of difference.”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 300 degrees F.
  2. Get out a roasting pan that will comfortably fit 6-8 individual ramekins.
  3. Put the chopped chocolate in a heat proof bowl.
  4. Whisk the sugar, yolks, vanilla and salt together in another bowl.
  5. Heat the cream to a scald.
  6. Pour half over the chocolate and let sit without stirring.
  7. Meanwhile, slowly (fast dribble) the remaining cream into the yolks, whisking constantly (wrap a wet towel around the base of the bowl to hold it steady.) When the yolks are tempered, stir the chocolate, then add to the yolks and mix very well.
  8. Strain the mixture through a fine mesh stainer, then ladle carefully into the ramekins.
  9. Put the roasting pan into the oven, then pour boiling water in the pan (don't get any in the ramekins!) until the water comes about 1/2 way up the sides of the ramekins.
  10. Bake about 1 hour.
  11. You will know the puddings are done when the edges seem soft, but set, but there is still a light-colored spot in the center about the size of a quarter that still jiggles.
  13. I can not stress this enough.
  14. I promise, even though they look not done, they will firm up considerably outside of the oven.
  15. Remove the custards from the water bath carefully and set on the counter to cool.
  16. Then refrigerate them for at least 3 hours, preferably 6-8 hours, before serving.
  17. They need no garnish, but you might want to do something pretty like some edible flowers on the side, or even a little mint.
  18. When you eat them, they should be PUDDING like, not firm like cheesecake or other custards.
  19. They will be quite soft and creamy- not liquidy, just very much like chocolate pudding.

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