Hot Chocolate Pudding

Hot Chocolate Pudding



  • 31/2 ozs unsalted butter (at room temperature, cubed)
  • 6 ozs bittersweet chocolate (or, 170g semisweet, chopped)
  • 3 large eggs (at room temperature)
  • 6 tbsps sugar (see Note)
  • 1 pinch salt
Total Time
50 min


1. Preheat the oven to 375ºF (190ºC). Set ramekins or baking dishes on a baking sheet.

2. Put the butter and chocolate in a medium-sized bowl, and set the bowl over a pan of barely simmering water, stirring gently until smooth. Remove the bowl from the heat.

3. Using an electric mixer, or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape – about 5 minutes with a machine, or longer by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible.

4. Divide the batter into the baking dishes, filling them no more then 3/4rds full.

5. Bake the puddings on the lower rack of the oven for about 15 to 20 minutes until the puddings are puffed up, but a toothpick inserted into the center comes out with some soft, “gooey” chocolate attached. Serving and Storage: These can be served immediately, or according to Alice, you can “let cool, cover, and keep at room temperature for up to a day.” You can likely freeze them and bring them to room temperature before baking, although since they’re so simple to make, I advise making them fresh for best results.

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Nutrition Facts

Amount Per Serving
Calories 360 Calories from Fat 240
% Daily Value *
Total Fat 26g 40%
Saturated Fat 16g 80%
Trans Fat
Cholesterol 45mg 15%
Sodium 35mg 1%
Potassium 130mg 4%
Total Carbohydrate 37g 12%
Dietary Fiber 2g 8%
Sugars 34g
Protein 2g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 6%


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