Single Serving Double Dark Chocolate Pudding Recipe

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.

Make sure to use high quality chocolate and cocoa to make this. I used Cadbury Bourneville cocoa and Trader Joe’s Belgian chocolate (which is really Callebaut in a clever disguise). It’s worth it!

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 Chocolate Pudding Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: dessert

Cuisine: American

one serving

Single Serving Chocolate Pudding Recipe

Rich, decadent, and takes only a few minutes to make. There's not much fussing, but you get a super-chocolatey indulgent dessert as a reward.

Ingredients

  • 4 oz whole milk
  • 2 1/4 tsp cornstarch
  • 1 T brown sugar
  • 1 T cocoa powder
  • 2-3 squares dark chocolate, broken up
  • 1/4 tsp vanilla extract

Instructions

  1. Pour 3 oz of the milk into a small saucepan. Bring slowly to a boil over medium high heat. Keep an eye on it, you don't want the milk to get too hot and overflow the pot.
  2. Pour the remainder of the milk into a small bowl. Mix in the cornstarch and then the cocoa powder.
  3. Whisk it all together thoroughly to make sure there aren't any lumps. You should end up with a sort of chocolate slurry.
  4. Now add in the brown sugar and mix that in too.
  5. Once the milk in the pot has started to bubble and boil, add the cocoa mixture to the pot, scraping it out of the bowl with a rubber spatula.
  6. The mixture should thicken quickly. Once it does, take it off the heat and add the chocolate pieces. Fold them into the hot cocoa mixture, stirring, until the chocolate melts.
  7. Add the vanilla and mix it in thoroughly.
  8. Allow to cool or eat it warm right out of the pot. Because it's the holidays.

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

Greek Yogurt Triple Chocolate Cake This has cocoa, chocolate, and a chocolate ganache icing on top.

Easy Chocolate Mousse 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!

Small Batch Brownies with Cocoa Powder 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.

Poached Pears with Chocolate Sauce and Ice Cream Not entirely chocolate, but a quick and elegant dessert that is easy to prepare.




Greek Yogurt Chocolate Cake

This Greek Yogurt Chocolate Cake has got everything a cake needs: chocolate, chocolate chips, and a gooey chocolate center. I would have left it at that, but then I remembered my local bakery’s chocolate blackout cupcakes. Those cupcakes have chocolate cake, a chocolate icing center, and then more icing on top! Yes! If it’s good enough for cupcakes, it’s definitely good enough for cake.

I found this recipe on dessert for two.  Since it’s already a small portion, I didn’t change it much, but I did make a few tweaks.

Because I don’t use cooking spray, I prepared my mini baking pan with butter and a dusting of flour. 

Keep Your Cake From Sticking

Just rub the butter over the bottom and sides of the pan, then sprinkle flour over it and spread it around with a butter knife.




Also, I didn’t have chocolate chips, so I cut up part of a bar of chocolate with a large knife (a mini-chopper would work too). Since I was going to add the icing, I cut the amount of “chips” to 1/4 cup.  I don’t like espresso powder, particularly not with chocolate, so I left that out.

Finally, I topped it all with a ganache topping, which is simply equal parts chocolate bar and butter.  Just combine 2 oz. of chocolate with 2 oz. of butter and melt that gently in a small saucepan.  Let it cool for fifteen minutes (or it will just soak in to your cake and disappear) and then and spread it over the top of your cake. If you want, you can add a splash of vanilla extract to the mixture.

Since this is a small cake, you don’t need to use your mixer.  You can easily make the whole thing by hand in a single medium-size bowl.

Greek Yogurt Chocolate Cake

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dessert

Cuisine: American

one cake

Greek Yogurt Chocolate Cake

There's not one, not two, but three kinds of chocolate in this Greek yogurt chocolate cake. Yum!

Ingredients

  • Cake Ingredients
  • 1/2 C white granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 C plain Greek yogurt
  • 2 large eggs
  • 1/2 C flour
  • 5 T plain cocoa powder (unsweetened)
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 C chocolate chips or chopped chocolate
  • Ganache Ingredients
  • 2 oz dark chocolate
  • 2 oz (2 T) unsalted butter

Instructions

  1. Cake
  2. Preheat your toaster oven to 350 degrees. Butter and flour a mini baking pan (6 inches).
  3. Add the sugar, vanilla extract, yogurt, and eggs to a medium size bowl. Whisk thoroughly until the mixture becomes smooth. It should be a pale, lemony color.
  4. Add the flour, cocoa, baking soda, and salt. Whisk that all together thoroughly. It should now look dark, smooth, and fudgy.
  5. Fold in the chips/chopped chocolate.
  6. Pour the batter into the baking pan, scraping it out with a rubber spatula.
  7. Bake for 20-25 minutes. The usual toothpick test won’t work here (it will still be gooey inside when it’s done), but the top of the cake will be solid and start to pull away from the sides of the pan.
  8. Let cool a few minutes, then top with the ganache.
  9. Ganache
  10. While the cake is baking, melt 2 oz of chocolate and 2 oz of butter in a small saucepan. Let stand for fifteen minutes, and then spread over the cooled cake with a spatula.

More Chocolate Dessert Recipes

Easy Chocolate Mousse

Small Batch Brownies with Cocoa Powder

Poached Pears with Chocolate Sauce and Ice Cream

Tools and Ingredients for Greek Yogurt Chocolate Cake

HIC Porcelain Square Baking Dish 6.5- by 6.5- by 1-inch

This dish is the perfect size for this cake, a small coffee cake, brownies, or apple bread.  It cleans up easily and you can put it in the dishwasher if you like. It’s also microwave safe.

Cadbury Bourneville Cocoa

This cocoa is far richer and more full-flavored than the usual American cocoa. It’s darker chocolate and has no added sugar or fillers. Just plain cocoa.

Silicone Spatula Set

It’s getting harder and harder to find these in the stores. They’re all too wide: fine for turning fish or an egg, but useless for scraping cake batter out of your mixing bowl or spreading icing. Since they are silicone, they’re more heat-resistant than rubber would be. They’re also dishwasher safe and have built-in holes for hanging.

 




Poached Pears with Chocolate Sauce and Ice Cream

It’s the holiday season, so that means it’s also dessert season.  Whether you’re having company, or just treating yourself, this poached pear recipe with chocolate sauce and ice cream is going to be a hit. The long name makes it sound kind of complicated, but it’s really easy.

First, you poach the pears by letting them simmer gently in a bit of sugar and water.  Let them cool off a bit, then put them on a plate with ice cream and drizzle chocolate syrup over them.  It feels like you’re doing something fancy for company, but you don’t have to share!

Pears were on sale this week(three pounds for only three dollars!), and I just couldn’t resist making this recipe.  I used Bosc pears  but Bartlett or Anjou will work just fine.

The pears were exceptionally sweet, and that plus the sugar, and the ice cream made the original recipe (from The New York Times cookbook), a bit cloying.  Sweet is good, but not that sweet, so I reduced the sugar.  The full amount of sugar is 1/4 cup.  Use that if your pears aren’t that good.  If you have sweet, juicy pears, cut the sugar by a teaspoon or two.




Poached Pears with Chocolate Sauce and Ice Cream

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 16 minutes

Category: dessert

Cuisine: French

one serving

Poached Pears with Chocolate Sauce and Ice Cream

Poached pears with chocolate sauce and ice cream. A fancy-looking dessert that's easy to make.

Ingredients

  • 1 pear
  • 2/3 C water
  • 1/4 C sugar, minus one or two teaspoons
  • 1/3 tsp vanilla extract
  • One scoop vanilla ice cream
  • Drizzle chocolate syrup (a teaspoon or two)

Instructions

  1. Peel the pear, cut it in half, and remove the core with a paring knife.
  2. Add the water and sugar to a small saucepan (less than one quart) and stir the mixture to combine them together.
  3. Turn the flame to medium and bring the sugar/water mixture to a boil.
  4. Once it's boiling, add the pear halves, and reduce the heat to medium-low.
  5. Let them simmer for three minutes. Turn the halves over and then simmer for another two minutes. Test to see if they're soft enough. If they are, a small knife should go through the pieces easily.
  6. Add the vanilla extract, stir it into the mixture and let everything cool for 15-20 minutes.
  7. To serve, add a scoop of ice cream to a plate, then the pear halves, then drizzle chocolate syrup (or hot fudge sauce) on top.

Notes

This takes about 15 minutes to cook, but allow time for the pear halves to cool off after you cook them.

Substitutions and Variations for Poached Pears with Chocolate Sauce and Ice Cream

  • Sprinkle some sliced or slivered almonds on top of the pears
  • Poach the pears with a pinch of ginger and a slice of lemon
  • Make your own hot chocolate sauce: combine 1/2 C cocoa, 1 C sugar, 1 C light corn syrup, 1/2 C light cream, 1/4 tsp salt, and 3 tablespoons butter in a saucepan.  Cook on medium heat.  Stir the mixture constantly until it boils.  When it’s boiling merrily, you can cut back to stirring only occasionally. Let it boil for three minutes.  Take the pan off the burner and add  1 teaspoon vanilla extract. Serve the sauce warm over the pears.  You can store the rest in the refrigerator and serve it with more pears, or over ice cream. Or, be really decadent and serve it over small batch brownies.

More Dessert Recipes

Easy Pear Crepe Dessert Recipe for One Person

Cinnamon Sugar Bananas with Brandy

Peach Crumble Recipe for One

Small Batch Cinnamon Sugar Apple Bread

 




Easy Chocolate Mousse

I started making this easy chocolate mousse recipe when I was 14 or so. It’s now (cough, ahem, mumble) years later, and I’m still doing it.
The original recipe came from Seventeen magazine. It was so easy that I made it for my friends (even hosted a party) and served it to my parents.

This is still remembered today as the infamous, “Jodi, you make dinner tonight episode:” all my favorites — fettucine alfredo and chocolate mousse. 

I’ve now learned to make much more complicated desserts (chocolate and otherwise), but this easy mousse is still a big favorite.

The recipe is so easy, a kid can make it. You don’t have to separate eggs, or follow lots of complicated instructions. There are only 5 ingredients: a chocolate bar, heavy cream, water, vanilla, and an egg.

If you can boil water, you can make this chocolate mousse. The only tools you need are a blender, a measuring cup, a measuring spoon, and a spatula.

This page (which was originally on Squidoo) has the original recipe, with instructions on how to make your mousse. There are also several delicious variations, like chocolate mousse made with cocoa powder, chocolate mousse without eggs, and chocolate mousse without cream. Scroll down to find the one you want.

Easy Chocolate Mousse

Prep Time: 10 minutes

Total Time: 10 minutes

Category: dessert

Cuisine: French

five servings

Easy Chocolate Mousse

Easy chocolate mousse with only five ingredients. No fussing, or separating eggs, you can make this in a few minutes.

Ingredients

  • 7 ounces dark chocolate
  • 1/4 C boiling water
  • 1/2 C heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 egg

Instructions

  1. Break up the dark chocolate into squares or small pieces. Drop them into the blender.
  2. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides.
  3. Blend until smooth. Pour into dessert dishes or small glasses and refrigerate until set.

Notes

Garnish with mint, sliced strawberries, whipped cream or all three.

Do not double the recipe, as it won't set properly. If you need to make more, make two separate batches.

Easy Chocolate Mousse Substitutions and Variations

  • Use a dark chocolate bar (like 70%) for an extra chocolate boost.
  • Freeze the mousse. It comes out like chocolate fudge ice cream.
  • Add raspberries or strawberries on top. If you freeze those too, they get even sweeter.
  • Garnish with shaved chocolate or chocolate sprinkles.
  • Serve layered in parfait glasses with whipped cream in-between.
  • Make it with coffee instead of water.
  • A splash of Kahlua or Amaretto might be fun too!

Ingredients to Make Easy Chocolate Mousse

Extra Dark Chocolate Makes Your Mousse Even Better


Green & Black’s 70% Organic Chocolate Bars

Make your mousse extra special with Green & Black’s extra dark chocolate. It’s smooth, intense, and super-chocolatey. Use it in mousse, or just eat one or two squares right out of the package. And, all that dark chocolate is actually good for you.

Use Real Vanilla, It Makes a Difference


Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

This vanilla from Nielsen-Massey is real vanilla. It costs more than standard vanilla because the plants are pollinated by hand. It takes 9 months for the beans to mature. After that, the beans must be immersed in an alcohol solution to eventually produce vanilla extract.

The fake stuff is cheaper. Want to know why? It’s because it’s made by soaking wood in alcohol. Who wants to eat wood?

More Chocolate Mousse Recipes

Chocolate Mousse with Cocoa Powder

More Dessert Recipes

Small Batch Brownies with Cocoa Powder

Pear Crepe Recipe for One Person

The World’s Best Cheesecake Recipe

Greek Yogurt Chocolate Cake