Baked Chocolate Pudding a decadent rich creamy pudding that is denser than your average pudding. If you like chocolate pudding you will love this recipe.
I have always been a fan of pudding, especially chocolate pudding. This baked chocolate pudding I would put at the top of the list for favorites.
The good thing about this dessert it is great for any day of the week but is still impressive enough that you can serve it for dessert after a fancy meal. It can be eaten hot or cold. You can dress it up with sweetened whipped cream, chocolate sprinkles/curls, nuts, or just eat as it is.
If you have never tried baking pudding before I suggest that you give this one a try.
- The recipe calls for heavy cream, I would suggest that you use the heavy cream for the pudding to turn out as it should.
- Don’t skip the water bath for this recipe. The hot water moderates the heat and helps the pudding to bake evenly.
- Bake just until the center is set. If it is overbaked it won’t be as nice and creamy
- The pudding can be served warm or cold, it’s delicious either way, but if serving it cold it will not be as creamy as when it is warm.
- The pudding can be made the day before you are going to serve it. Just make sure to cover them with plastic wrap to keep the top from drying out.
- If making the pudding the day before to serve it warm, just stick it in the microwave to heat until it warms up.
- The pudding tastes great as it is, but you can serve it with sweetened whipped cream, chocolate sprinkles, mini chocolate chips, or whatever you think goes with chocolate.
Steps for making Baked Chocolate Pudding
Preheat oven to 325 degrees F.
Combine the cream, butter, and sugar in a medium saucepan, bring to a simmer over medium heat. Add the chocolate chips. Cover the saucepan and allow the chocolate to melt. Once the chips are soft stir the mixture until smooth.
While the cream is coming to a simmer add the eggs to a large mixing bowl. Beat the eggs until they are thick and turn light in color, about 2 to 3 minutes. Add the salt and vanilla and mix in.
Add a few tablespoons of the chocolate to the eggs while mixing with an electric mixer. Do not add too much of the chocolate mixture at a time so as not to cook the eggs. While mixing gradually add the remaining chocolate mixture.
Spoon the pudding into six custard cups or ramekins evenly. Place the custard cups in a baking dish and add water, so the water comes halfway up the custard cups.
Place the baking dish in the preheated oven. Bake 30 to 35 minutes or until the center is just about set.
Remove from the oven and remove the pudding from the water, cool on a cooling rack until warm and ready to serve. If serving cold cool completely and place in the refrigerator to chill before serving.
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If you make this Bake Chocolate Pudding I would love to hear about it! Please leave me a comment and a rating.
- 1 cup semisweet chocolate chips dark chocolate can be used if desired
- 1 1/2 cups heavy cream
- 1/2 cup butter
- 1/3 cup sugar
- 5 large eggs
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- Whipping cream optional
- Chopped nuts (optiona0
- Preheat oven to 325 degrees F.
- Combine the cream, butter, and sugar in a medium saucepan, bring to a simmer over medium heat. Once the combination comes to a simmer, remove from the heat and add the chocolate chips. Cover the saucepan with a lid and allow the chocolate to melt. Once the chocolate has melted mix until smooth.
- While the cream is coming to a simmer add the eggs to a large bowl. Beat until they thicken and turn light in color, about 2 to 3 minutes. Add the vanilla and salt and beat in.
- Add a few tablespoons of the chocolate mixture to the eggs while mixing. You do not want to add too much so that you don't cook the eggs. When mixing the egg mixture gradually add the rest of the chocolate.
- Spoon the pudding into six custard cups or ramekins evenly. Place the custard cups in a baking dish and fill the baking dish with water, so the water comes up halfway.
- Place the baking dish in the preheated oven. Bake for 35 to 40 minutes or until the center is just about set.
- Remove from oven and remove the pudding from the water, cool on a cooling rack. Cool until warm and ready to serve. If serving cold, cool completely and set in the refrigerator to chill for an hour or so.
- Top with whipped cream if desired.
- Make sure to use heavy cream, do not use milk. The heavy cream will help the pudding to bake into a smooth and creamy pudding
- Don't skip the water bath. The water bath helps to moderate the heat and help to bake evenly.
- The pudding can be made the day before. Store in the refrigerator and cover the pudding with plastic wrap to help the top of the pudding from drying out.
- The pudding can be eaten warm or cold. If it is made the day before heat in the microwave until the desired temperature.
This recipe was originally published on February 5, 2016. It has been updated with new content and pictures on February 4, 2021.