Chocolate Fudge Pudding is one of those desserts that feels like a warm hug in a bowl. It’s comforting, indulgent, and oh-so-chocolatey. When you take that first bite and taste the velvety smooth chocolate pudding balanced with the perfect amount of sweetness, you’ll be in dessert heaven.
About the Recipe
This chocolate pudding recipe is a must-try for any chocolate enthusiast. It combines the richness of melted dark chocolate with the airy lightness of whisked egg whites, creating a texture that’s both dense and fluffy. The blend of warm vanilla, cocoa, and sugar is downright dreamy.
Why You’ll Love This Recipe
Let me count the ways you’ll adore this chocolate fudge pudding. First, it’s an easy yet impressive dessert you can whip up for any occasion. Second, the flavors are out-of-this-world delicious – think pure, unadulterated chocolate bliss. And finally, the prep is straightforward, so even beginner bakers can master this decadent treat. Trust me, one spoonful and you’ll be hooked.
Chocolate Fudge Pudding
Cooking Tips
For the fluffiest pudding, be sure to beat those egg whites until they form stiff, glossy peaks before gently folding them into the chocolate mixture. And don’t overbake. The pudding should be set on top but still have that signature fudgy center.
Serving and Storing Suggestions
Serves 6-8. Total prep time is around 45 minutes. Serve this rich chocolate fudge pudding warm, at room temperature, or chilled – it’s divine either way. Top with whipped cream, berries, or enjoy it unadorned. Leftovers keep for 3-4 days covered in the fridge.
Similar Recipes
- Molten Lava Cakes
- Classic Chocolate Mousse
- Flourless Chocolate Torte
- Hot Fudge Sundaes
Nutrient Benefits
Besides being without a doubt delectable, dark chocolate provides antioxidants that may help reduce inflammation and lower blood pressure. The eggs add protein, vitamins, and minerals. So while without a doubt a treat, this pudding offers some nutritional perks.
Chocolate Fudge Pudding
Ingredients
- 150 gms Dark Chocolate
- 150 gms Butter
- 1 tsp Pure vanilla extract
- 150 ml Warm water
- 110 gms Icing sugar
- 4 Eggs (separated)
- 25 gms Rice flour (sifted)
- 1 tsp Baking powder
- 1 tsp Icing sugar for dusting
- Small baking dishes well greased with butter (optional)
Instructions
- Pre-heat the oven to 350F.
- Cut the chocolate into small pieces and melt with the butter in a heat proof bowl over a pan of simmering water.
- As soon as the chocolate has melted, remove from the heat and add the vanilla extract.
- Then stir in the warm water and sugar. Continue to mix until smooth.
- Lightly beat the egg yolks and whisk them into the chocolate mixture.
- Fold in the sifted rice flour and the baking powder, making sure there are no lumps.
- Whisk the egg whites in a large clean bowl until stiff peaks form.
- Fold gently into the chocolate mixture and pour into a large greased pie dish or the individual dishes.
- Put the pie dish into a double boiler and bake for 10 minutes.
- Then reduce the temperature to 250F for a further 20 to 30 minutes.
- If you are making individual dishes, they will be cooked in about 15 minutes at 350F.
- The pudding should be firm on top but still soft and fudgy underneath.
- Dust with icing sugar and serve hot, warm or cold with softly whipped cream.
Sign up for our newsletter
Frequently Asked Questions
Can I make this recipe without eggs?
Unfortunately, the eggs are essential for getting that perfect fudgy texture. The yolks add richness while the whipped whites keep things light and airy on top. There’s no good egg substitute here.
My puddings didn’t turn out molten in the middle?
Most likely they were baked a touch too long. Ovens can vary, so keep an eye on them. The tops should look set but the centers should still have a little jiggle when you give the dishes a gentle shake.
Help. My puddings came out dry and dense.
A: Oh no, that’s such a bummer. My guess is the egg whites got over-mixed and deflated. Next time fold them in very gently using a light hand. Over-mixing can make puddings tough and rubbery instead of light and spoon-tender.
How do you keep the ramekins from sticking?
Generously butter the insides of your ramekin dishes before filling them. You can also give them a quick spritz of non-stick baking spray if you want to play it extra safe against sticking. A hot, wet kitchen towel can help release stuck puddings too.
What toppings do you recommend?
This is one pudding that doesn’t need much embellishment. A dusting of powdered sugar or cocoa is pretty on its own. But if you’re feeling fancy, fresh berries, whipped cream, or a drizzle of raspberry or caramel sauce would be heavenly additions.
