This Hot Chocolate Pudding is a wonderful warm, chocolate treat. Perfect for the holidays and can be made ahead, too!
These little Hot Chocolate Puddings had my daughter’s name all over them, so I couldn’t resist giving them a try. And since they were wonderfully delicious, I just had to share, too.
If you’ve ever enjoyed Sipping Chocolate, you’ll understand the appeal of this warm chocolate pudding. If you haven’t, simply imagine hot chocolate … only thicker and silkier. Topped with crunchy candied pecans for a little crunch and a dollop of whipped cream, they’re a perfect holiday treat. And did I mention you could make both the pecans and the pudding ahead? I said these were perfect. Enjoy!
Using the nicest chocolate you can find will make all the difference in these puddings. Something around 70% cacao is great. And since it’s Christmas, there is probably some great chocolate around.
If you’d like to add your own twist to these, try a flavoured chocolate, such as chocolate-mint, chocolate-orange or chocolate-sea salt. Anything chocolate you enjoy eating will be perfect.
This is nice served in cups and since you don’t need to bake in them, any teacup will work just fine.
You will probably have more candied pecans than you need, but I’m sure you can find other uses for the extras.
While these are lovely warm, if you have left-over pudding, simply refrigerate and enjoy from the fridge, as well.
Get the Recipe: Hot Chocolate Pudding with Candied Pecans
- 1 large egg white
- 2 Tbsp white sugar
- 1 cup pecan pieces
- 1 1/2 cups whipping cream
- 1 1/2 cup whole milk
- 4 Tbsp unsalted butter
- 1 tsp vanilla, or vanilla bean paste
- 2 large eggs
- 1/2 cup white sugar
- 2 Tbsp + 1 tsp cornstarch
- 2 Tbsp unsweetened cocoa powder
- 1 1/4 tsp kosher salt, 1/4-1/2 tsp less if using fine salt and even less if you used salted butter
- 4 oz. 70% cacao chocolate, chopped
- Whipped cream, for topping
- For the candied pecans (can be made well ahead): Preheat oven to 325F. Whisk egg white in a medium bowl until frother. Whisk in sugar, then add the pecans. Toss until the pecans are well coated. Spread out onto a parchment lined baking sheet. Bake in preheated oven, stirring every 10 minutes, until browned and dry, about 25-30 minutes. Let cool on baking sheet. Use immediate or store in an airtight container at room temperature for up to one week.
- For the pudding: Add cream, milk, butter and vanilla to a medium saucepan over medium heat. Stir to combinea nd bring to a simmer.
- Meanwhile, in a medium bowl, whisk together the eggs, sugar, cornstarch, cocoa powder and salt.
- As soon as the cream mixture comes to a simmer, remove from heat. Remove a ladle-full of the warm cream and very slowly (a drop at a time at first!), add to the egg mixture while whisking the egg mixture constantly. Keep whisking and adding the warm cream, increasing to a slow stream, until the entire ladle-full has been added. Repeat with another ladle-full. When two ladles have been added, add the egg mixture to the saucepan with the remaining cream and whisk to combine. Return saucepan to burner over medium heat and cook, whisking constantly, until the mixture thickens, about 2 minutes.
- Remove from heat and add the chopped chocolate. Whisk until the chocolate is melted and the pudding is completely smooth. Pour into serving cups. Top with candied pecans and a dollop of whipped cream.
Adapted from Bon Apetit September 2016