Hot Chocolate Puddings

Hot Chocolate Puddings Recipe

These individual hot chocolate puddings puff up during baking to form a light sponge top. Deeper down, sponge gives way to moist, steamed pudding and, at the very bottom layer, a pool of dark fudge sauce. The true magic of these puddings, however, lies in how very simple they are to make.–Bill Granger

LC They Say Pudding Mold, We Say Coffee Cup Note

As soon as you read the instructions for this hot chocolate puddings recipe, you’ll note that it calls for pudding molds. Not to fret if you don’t have them on hand–or, like us, don’t even know what the heck they are. Any ovenproof vessel with a capacity of 1 cup—simply pour a cup of water into a liquid measure and then pour it into the desired container to confirm—will do the trick. A large coffee cup will suffice. Onion soup bowls also work. As will many a thing in your kitchen, even a…well, you tell us.

Hot Chocolate Puddings Recipe

  • Quick Glance
  • 10 M
  • 35 M
  • Serves 6 to 8

Ingredients

  • For the pudding
  • 1 cup all-purpose flour
  • A pinch salt
  • 1/2 cup caster (superfine) sugar
  • 3 teaspoons baking powder
  • 4 tablespoons cocoa powder
  • 1 cup milk
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • For the topping
  • 1 cup light brown sugar
  • 2 tablespoons cocoa powder
  • 1 cup boiling water
  • For serving
  • Thick (double or heavy) cream

Directions

  • Make the chocolate pudding
  • 1. Preheat the oven to 350°F (175°C).
  • 2. Sift the flour, salt, sugar, baking powder, and cocoa powder into a bowl. Add the milk, butter, eggs, and vanilla extract and beat until combined. Pour into 6 to 8 buttered 1-cup pudding molds placed on a rimmed baking sheet. (Alternatively, you could simply use 4 larger ramekins and increase the baking time slightly.)
  • Make the topping
  • 3. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter. Pour the 1/4 of the boiling water carefully over each pudding, then bake for 20 to 25 minutes.
  • 4. Serve with a thwack [Editor’s Note: We think that’s Australian for dribble or dollop] of thick cream.
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Testers Choice

Testers Choice
Testers Choice
Sofia Reino

Mar 24, 2005

We JUST finished dinner and had these hot chocolate puddings for dessert. WOW. My tween daughter and her friend compared it to a blend of chocolate mousse with moist brownie with the warmth of hot chocolate. I will be making these often when we have small gatherings as I believe this is a winner.

Comments
Comments
  1. Lynell says:

    Oh wow, those look killer.

  2. Julia says:

    These puddings are delicious, but what Bill really exceeds at is breakfast. If you’re ever in Sydney, please have brekky at Bill’s in Darlinghurst. Hopefully you catch the servers on a good day; they can be less-than-ideal which is my one and only complaint about Bill’s. Go crazy, and order three things: the scrambled eggs (best in the world according to the NY TIMES reviewer), the sweetcorn cakes (my personal favourite), and the ricotta hotcakes (everyone else’s favorite). All those recipes are in his book Sydney Food, which has a new edition out. I live in Boston now but still order Australian cookbooks. You just can’t beat the simplicity of them. Bill Granger, Donna Hay, Stephanie Alexander, and Maggie Beer are tops.

  3. crackers says:

    These look so yummy that I am going to go out to the pantry and see if I have everything to make them for dessert tonight. They look sinfully delicious.

  4. Karen says:

    Don’t want to be caught asking the proverbial “dumb question” but I actually have two or three!

    1. Do I place the cups (or flower pots or whatever) on a baking sheet to slide these into the oven?

    2. If #1 is yes, do I also preheat the baking sheet?

    Thanks for any help here! Sofia it sounds as if you did it just right!

    Karen

    • sofia says:

      karen, the questions you had were same as mine at the time we were making. I did put the four bowls on top of an oven tray and did not have that warmed up first. I was too scared to let them fall on way in or out of oven.

      • Karen says:

        Thanks, Sofia. I am just now going into the kitchen to make them! I can’t wait to try the first taste. I know they will be great.

  5. GM says:

    Prepared them this afternoon. Used taller soup mugs and they worked out fine. I placed filled mugs on baking sheet. Sheet wasn’t preheated, just the oven. Which brown sugar did everyone use, light brown or dark brown? I used dark and will try it again with light.

  6. Rita Jackson says:

    I made this tonight, it was so good!

  7. Natasha D. says:

    Could this be made in one big container instead of using individual ramekins? Maybe an 8×8 inch pan…?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Natasha, I worry that making it in a large container would affect the texture and lovely molten center. Do you have some coffee cups that you could use instead of ramekins?

      • Natasha D. says:

        I have ramekins, but don’t think they’re big enough for this…I’ll have to see if the coffee cups will work because I really want to make these!

        • Jenna Rose Levy says:

          Let us know how it goes, Natasha! I’m sure using coffee cups will only add to the charm of this recipe – though how much can you possibly improve upon molten chocolate?? Hope the results are divine!

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