For the best tasting, thickest chocolate pudding you’ll ever experience, make this Chocoholic Chocolate Dessert Custard. This simple yet luscious recipe is sure to satisfy any chocolate lover’s craving. You can make it with five basic ingredients: bittersweet chocolate chips, cream, sugar, vanilla, and egg yolks.
Chocolate Takes Center Stage
Since chocolate is the superstar of this creation, using Ghirardelli 60% cacao bittersweet chocolate chips is key for the intense chocolate taste you want in a dessert like this.
The richness of the chocolate custard pairs perfectly with the homemade raspberry whipped cream. A perfect bite of this dessert has a bit of each. The hint of raspberry, thanks to the extract, gives a delicateness you’re going to love. The plush whipped cream is not overtly sweet, which is also why it works so well as the topping. For a splash of color, top it with a fresh raspberry.
For almost 10 years I managed a national dessert contest Ghirardelli supported. When this winning recipe came in, Crystal and I became recipe obsessed with it. Between the two of us, we made it nearly a dozen times and ways. A favorite form is this miniature cup size, ideal for dinner parties when you’re feeling full but want a sweet finish to your meal.
I also tried this recipe with full eggs versus just yolks and it tasted like the unforgettable “pots de creme” the Minneapolis restaurant 112 Eatery once had on their menu.
Pudding? Custard? Pots de creme? No matter how you categorize this dessert, it is downright dreamy.
Chocoholic Chocolate Dessert Custard – Step By Step Tips
Crystal did a step by step tutorial of sorts so you can remake this dessert at home. Her “how to” highlights will walk you through everything you need to do. Soon you’ll be delighting in this creamy, yummy goodness yourself. It is highly recommended! And hat’s off to the winner Sherri Jones for sharing her award-worthy creation with us (which she originally titled, “Simply Chocolate.” Sherri placed second back in 2013 with it at Illinois’ Du Page County Fair, just outside of Chicago.
Chocoholic Chocolate Dessert Custard…The name for this simple recipe says it all. The only ingredients are chocolate, cream, sugar, vanilla, and egg yolks. The simplicity of the dark chocolate paired with the raspberry whipped cream left me unable to stop taking the dessert out of the fridge and nibbling on it throughout the day.
In making this pudding, prep the egg yolks first and choose your serving dishes. This way you can keep a good eye on melting and whisking your chocolate. Beat the eggs in a medium or large sized bowl. You’ll be adding and whisking in part of the chocolate mixture later.
To make the chocolate mixture, put your Ghirardelli 60% cacao chips into a 2 quart saucepan and add the vanilla extract. (I doubled the recipe this time through, so my portions look bigger.)
Next, add your heavy cream and sugar.
Stirring continually, heat the mixture on medium until the chocolate comes to a boil.
This will take about 10 minutes. Use a wire whisk until the crème is smooth. Then drop the heat source level to low.
This next step is important. Temper the eggs by adding a 1/2 cup of the hot crème, otherwise your eggs will “cook” and ruin your texture. Whisk this mixture to fully combine it before — slowly — adding it back to the saucepan of hot crème. Be sure to do this slowly and while continually whisking.
Cook another 2 minutes – while whisking – just until it starts to thicken and stirs smooth. Then quickly pour it into your cups.
Cover and chill at least 30 minutes, or overnight…if you can wait that long. I couldn’t wait to bust into one.
The sweetened raspberry whipped cream is a delightful finishing touch. I could eat a bowl of that alone. And nothing is better than homemade whipped topping. If you’ve never made some, just go for it and taste the difference.
My last tip is to chill both your bowl and beaters before whipping up your whipped cream. Whip until you get the texture you want. For me, that’s soft, medium stiff peaks.
I like when it will stick to the spoon for dropping dollops.
This post was updated 1/7/2021 for new photos and context.
Chocoholic Chocolate Dessert Custard
(Best Served with Homemade Raspberry Whipped Cream)
3 egg yolks, well beaten
6 ounces 60% cacao bittersweet chocolate chips, such as Ghirardelli
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1/8 cup (2 tablespoons) sugar
Sweetened Raspberry Whipped Cream
1/2 cup heavy cream
4 teaspoons confectioners sugar
1/4 teaspoon raspberry extract, or to taste
Fresh raspberries, if desired
Place eggs in large bowl, beat well with a fork, and set aside. In a heavy 2 quart saucepan, combine chocolate chips, vanilla, cream, and sugar. Over medium-high heat–while continually whisking–bring chocolate mixture to a boil (about 8-10 minutes). Reduce heat to low. Temper the eggs by stirring in just 1/2 cup of the hot crème (chocolate mixture), whisking until smooth. While continually whisking, slowly add the egg/chocolate mixture back into saucepan of hot crème. Whisk until smooth and glossy. Pour immediately into individual servings. Chill 30 minutes or more. For sweetened raspberry whipped cream: pour cream, sugar and flavored extract into chilled bowl. Using electric hand mixer (preferably with chilled beaters) whip until soft, medium stiff peaks form. Drop dollops on top of each custard serving. Add a fresh raspberry on top if desired.
Makes 6 servings, just over 3 ounces each. You can easily double this recipe as its very forgiving, as long as you temper the eggs.