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Melting Chocolate Pudding

Melting Chocolate Pudding

Melting Chocolate Pudding

Melting Chocolate PuddingOne of our best selling desserts is this delicious “melting” Chocolate Pudding, and whats so fun about it its so easy to make, and can even be kept frozen, just thaw, and bake and its just like it was freshly made.

Makes 8 portions

 For the Pudding:

 400      Grams             Dark Chocolate

Close up

Close up

150      Grams             Sugar

1          Pieces              Egg

25        Grams             Vanilla Oil

400      Grams             Butter

150      Grams             Flour

 For the Vanilla Sauce:

250      Milliliter            Milk

50        Grams              Sugar

2          Pieces              Egg Yolk

½         Pieces              Vanilla Pod


Melt the Chocolate, and butter by covering it with cling film in a dry bowl. Place in the Microwave and melt in 20 seconds. 

Royal Albert Tea Cup

Royal Albert Tea Cup

 Mix Egg with the Sugar and Vanilla oil, and beat air into it. Pour Chocolate Butter Mix into this bowl and sift flour on top. Fold all ingredients together until well mixed!

Now its time to butter and flour your pudding molds, once that is done, you can fill the Chocolate Pudding mix for ¾ in the molds. Top each mold with Clingfilm to prevent the pudding drying out. Keep refrigerated up to 4 days, or frozen up to a month.



When ready to bake, preheat oven at 188 degrees Celsius and bake Pudding for 10 minutes, you will see the Pudding has risen nicely and has a head on it.


To make the Custard Sauce, bring Milk with the Vanilla Pod to a boil, in a separate bowl mix Egg Yolks and Sugar. Once the Milk boils, turn of Fire and add hot Milk to the Egg Mix, stir, and pour the mix back into the pan. On a LOW fire you bring the temperature up to almost boiling, whilst constantly stirring to “set” the Egg Yolks.


When done, pour through a strainer into a storage box.


Place a spoon or two full of Custard Sauce on the plate and top with the Warm Pudding, which is filled with melting Chocolate Sauce!


Garnish as you like with Fresh Berries and Icing Sugar!


Oh and do drop me a note here if you liked the recipe J


2 responses

  1. Sally

    Definitely I’ll try this chocolate pudding. The molecular one sounds like making atomic bomb (some of the ingredients) to me…haha!

    Thanks for sharing!

    February 22, 2009 at 4:37 pm

  2. cosmopolitanblog

    hahaha yes the molecular is hard to get right, i bought a scale especially for it to get the ingredients right to 0.1 grams precise…….with the caviar, or i should say actually i tried a Pea Ravioli, i had too much algin in it, it made it all way creamy and in fact i was wondering if i would live another day! anyway if you ever wanna try, make sure you download the basic recipe package from
    its really a good start!

    February 22, 2009 at 4:46 pm

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