This baked chocolate pudding recipe is one of my faves because it is rich and simple to put together, and is made from ingredients you likely already have!
Valentine’s Day may be over, but I say that doesn’t mean we shouldn’t have more chocolate! I mean, it is a Monday after all, and that excuse is good enough for me!
So, today I thought I would share one of my favorite go-to chocolate recipes with you. It is one of my faves because it is rich and decadent while being beyond simple to put together, and is made from ingredients you probably already have in your pantry!
We call them baked puddings at our house, and they are so gooey you’ll have to agree the name fits.
The nice thing about these cups is that they are a single serving. So no dishing out dessert; it’s already dished out for you!
Since the cups are separate, you’re going to need ramekins for this recipe. They can be ceramic or glass, I’ll leave that up to you. Here’s how to make this baked chocolate pudding.
Do you think these baked pudding cups are a recipe you would try? They are perfect for a holiday or other party gathering.
And they go really well with a side of ice cream or a dollop of whipped cream on top (and maybe a sprinkle of cinnamon or something else fun and delicious).
Happy baking and even happier eating, friends! And be sure to come and visit my sister and me as we blog about style, food, and the things we love over at The Pretty Life Girls.
Baked Chocolate Pudding
Equipment
- 4 Ramekins glass or ceramic
- Mixing bowl(s)
- Spatula
Ingredients
- 4 oz semi-sweet chocolate chips semisweet or bittersweet
- 4 T unsalted butter 1/2 stick
- 4 T granulated sugar
- 2 egg(s) large, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- Place four 6- to 8-ounce ramekins on a baking sheet. Set aside.
- Place chocolate and butter in a medium microwave safe bowl. Heat in microwave at 30 second intervals (stirring after each interval) until just melted.
- Mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
- In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form.
- Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
- Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
- Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated.
- Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream or whipped cream, if desired.
Notes
Nutrition
If you enjoyed this baked pudding recipe, I’d love for you to take a peek at these other delicious recipes: