No Cook Chocolate Pudding

5 from 3 votes

This recipe takes just a few minutes to put together, but should chill in the refrigerator for at least 6 hours and can be made up to 3 days ahead of serving. Using an 8-cup Pyrex measuring cup for your mixing vessel is extremely convenient - pour spout and handle come in handy when stirring and pouring. Though you briefly heat the cream for the recipe, I still consider this to be a no-cook recipe.

Prep Time6

Total Time6

Course: Dessert

Servings: 1/2-cup servings

Calories: 543kcal

Author: Good Dinner Mom

Ingredients

1 ¾ cup heavy cream
2 Tablespoons unsweetened cocoa powder, preferably Dutch processed
8 oz. bittersweet 70% chocolate, finely chopped (1 ½ cups)
4 Tablespoons unsalted butter cut into 4 pieces
2 Tablespoons granulated sugar, tasty with less or no sugar too
1 teaspoon pure vanilla extract
Pinch of table salt
Sweetened whipped cream, chocolate shavings, or fresh raspberries for garnish (optional)

Instructions

Have six 4- to 6-oz. ramekins or teacups ready for pouring.
Heat 1 ¾ cup heavy cream in a small saucepan or microwave until just boiling. Remove from the heat and whisk in 2 Tablespoons cocoa powder until smooth. Add 8 ounces chocolate, 4 Tablespoons butter, 2 Tablespoons sugar, 1 teaspoon vanilla extract, and pinch salt, and whisk until the chocolate and butter are melted and the mixture is smooth.
Pour the mixture into the ramekins or cups. Depending on the size of the ramekins, they'll be filled about two-thirds to three-quarters of the way.
Cover with plastic (not touching the surface of the puddings) and refrigerate until chilled and thickened, at least 6 hours or up to 3 days.
Serve with a dollop of sweetened whipped cream and a few chocolate shavings, if you like. Ripe raspberries are a beautiful adornment and also taste delicious with the chocolate.

Other Options:

Change out vanilla extract for orange, raspberry, or hazelnut liqueur or flavoring. Serve right after making for chocolate soup. Change out the 70% chocolate for sweeter semi-sweet or even milk chocolate. Take note; if you use anything less than 70%, the pudding will remain pourable as it won't set completely. Still fabulous, though!

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