Sandra Holl (the chef and owner at Floriole and a Pilot Light chef partner) shared with us this easy and delicious recipe for the richest chocolate pudding. Enjoy!

-3/4 cup of sugar
-1/2 teaspoon of salt
-1 cup of cream
-1 cup of milk
-4 ounces of dark chocolate
-8 egg yolks

1. Place egg yolks in a small bowl. Whisk them well and set aside.
2. In a small sauce pan, combine the sugar, salt, cream, and milk and bring to a simmer. Remove from the heat and whisk in the chocolate. Continue whisking until it is fully incorporated.
3. Pour about 1 cup of the warm chocolate and milk mixture into the bowl with the yolks. Whisk well to incorporate. Add this back to the rest of the chocolate and milk mixture. Stir well.
4. Strain the mixture into a storage container and refrigerate for at least 4 hours.
5. Preheat the oven to 325 degrees.
6. Pour the chocolate mixture into 4 ounces ramekins (you should have about 6).
7. Place the ramekins into a deep casserole dish and add enough warm water to come halfway up the sides of the ramekins. 
8. Bake until the chocolate custard just barely jiggles in the center, about 35-40 minutes.
9. Remove the ramekins from the hot water bath and refrigerate.
10. Serve topped with a little whipped cream.

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