Blue Ribbon Group Chocolate Pudding Cups
Shareable or Single Serve Desserts
Say hello to these sensational and succulent-inspired Chocolate Pudding Cups! Pudding never tasted this good or looked as cute!
This easy, homemade dessert will wow your dinner party guests every time. They will want to dive their spoon into these the second you set them down.
Low-To-No Sugar
With no added sugar, these chocolate pudding cups also come with less guilt than your typical dessert like these. At the same time, they are rich, satisfying and deeply chocolatey.
You make “them,” or should we say “it,” with a handful of high quality ingredients. The recipe is not unlike a custard. In fact, with both eggs and cornstarch as ingredients, it’s both. Some would call it “budino,” the Italian term we also love. But alas, we grew up calling it pudding so we’re sticking with that.
The main ingredients?
- semi-sweet chocolate chips – use ones with less or no added sugar, like these
- egg yolks
- Splenda Magic Baker, our favorite zero calorie, zero sugar sweetener
- salt
- heavy whipping cream
- cornstarch
- vanilla extract
Those 7 ingredients are all this decadent dessert requires. But then, the extra fun really starts. You can make whipped cream and pipe it on top of the pudding, in any way you desire. We love simple dollops or spiral tops that resemble succulent plants, like what we did these.
Chocolate bar shavings make an excellent garnish. A drizzle would be dandy as well.
However you deck this low/no sugar dessert out, you’ll enjoy every bit of it!
-Cyndi
Chocolate Pudding Cups
Succulent-Inspired Sweet Treats
5 ounces semi-sweet chocolate chips (no added sugar)
9 egg yolks
2 cups Splenda Magic Baker
1/4 teaspoon salt
3 cups heavy whipping cream
1 tablespoon cornstarch
1 tablespoon pure vanilla extract
Topping:
1 1/2 cups heavy whipping cream
1 teaspoon vanilla
8 tablespoons Splenda Magic Baker
Chocolate bar shavings (garnish)
Place chocolate chips in a medium-sized heat-proof bowl. Place a fine mesh strainer over bowl and set aside. In a medium saucepan, whisk together egg yolks, sugar, and salt. Separately in medium bowl, whisk 1/4 cup of the cream with the cornstarch. Once smooth, mix in remaining 2 3/4 cups cream, then add to yolk mixture. Cook over medium low heat, stirring with a wooden spoon until thick and silky and temperature reaches 185 degrees, approximately 18 to 20 minutes. (Do not over cook or allow to boil.) Pour into strainer over chocolate. Let stand until chocolate melts. Whisk until smooth. Whisk in vanilla and pour into serving cups or bowls, depending on how you are serving it. Tap gently on counter to remove air bubbles. Cover and chill at least 4 hours and up to 72 hours.
After chilling, whip the cream. In a medium mixer bowl, whip cream and vanilla at medium speed until it begins to thicken. Gradually add sugar, and then whip at medium high speed until stiff peaks form. Pipe on top of chocolate filling and garnish with chocolate shavings. Makes 6-8 servings.
