In keeping with last week’s theme of indulgence, here’s a bit more. Because it’s the holiday season, and why not? This recipe, which I adapted from Tina’s Cookings, was billed as a thick European-style hot chocolate, which is sort of a runny pudding you can drink. That’s not quite what I got. Instead, I got a single serving double dark chocolate pudding recipe. Even better! I’m not sure if I transposed it incorrectly (her measurements are metric), but I did it twice and got the same result.
In any case, this is rich, decadent, and utterly delicious! And since it’s seriously bitter cold outside, warm pudding (or hot chocolate is perfect).
So why not give yourself a little treat? We’ve all been working hard over the holidays, and we all deserve a reward.
If you use the Callebaut callets (essentially chocolate chips), you’ll need about 2 or 3 oz (by weight). Then you don’t have to break up the chocolate and it will melt faster.
Single Serving Double Dark Chocolate Pudding Recipe Substitutions and Variations
- Add more milk or reduce the cornstarch and get European-style hot chocolate
- Top with whipped cream or sliced strawberries
- Top with broken up candy canes
- Sprinkle some cinnamon and nutmeg or chocolate shavings on top
- Try a splash of brandy or Kahlua
More Chocolate Dessert Recipes
Not one, not two, but three kinds of chocolate: cocoa, chocolate, and a chocolate ganache icing on top. Because why not.
One of the very first recipes I learned to make. Only five ingredients, no melting chocolate in a double boiler and no separating eggs either. Easy!
Normal brownie recipes are too much for one person to eat. I’ve scaled this one down so it’s a perfect mini recipe for one.
Not entirely chocolate, but a quick and elegant dessert that is easy to prepare.