What’s better than chocolate pudding?
Chocolate pudding in a cute pot, that’s what!
Whipped cream optional.
Unless you’re me. Then it’s mandatory.
While I prefer regular custard (perhaps a little vanilla bean), and I prefer it warm, the kids go nuts for these little cups of joy. I altered the Pioneer Woman’s recipe for Chocolate Pie because a) I was too lazy to make pie crust that day, and b) it has better consistency than my usual egg custard recipe when cold (I think it’s the pie-set-ness that helps).
I also altered it a bit because the first time I made it, the sweetness made my eyes water. Whoa.
This recipe makes about 5-6 little 200ml pots (not full all the way) and are very cute for dessert or parties. Enjoy!
Off the heat, add the cocoa or chocolate and whisk until melted/combined. Whisk in the glorious butter.
Distribute evenly between 6 ramekins or mason jars and let cool for a bit. Pop on the lids and into the fridge.