Traditional recipes

Baked Chocolate Puddings with Vanilla Whipped Cream

Baked Chocolate Puddings with Vanilla Whipped Cream


  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon self-rising flour
  • 1 cup chilled whipping cream
  • 2 teaspoons vanilla extract

Recipe Preparation

  • Preheat oven to 400°F. Butter and flour six 3/4-cup ramekins or custard cups. Arrange dishes on rimmed baking sheet. Stir 1/2 cup butter and chocolate in small saucepan over low heat until melted and smooth. Using electric mixer, beat eggs, yolks, and 3/4 cup sugar in medium bowl until mixture is thick, about 8 minutes. Using rubber spatula, fold melted chocolate mixture, then flour into egg mixture. Divide batter among prepared ramekins. Bake until puddings are puffed and dry on top and tester inserted into center comes out with very moist crumbs still attached, about 12 minutes. Cool puddings 10 minutes.

  • Beat whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.

  • Transfer ramekins to plates. Top each pudding with dollop of whipped cream.

Reviews Section

Chocolate and vanilla pudding pie

Made completely from scratch, this chocolate and vanilla pudding pie is a breeze to make! So rich, yet so light and creamy! My family can not get enough of it!

As soon as September rolls around, it’s pie season! Pumpkin pie, apple pie, pecan pie, everywhere you turn a slice a pie is tempting you!

Today I bring you pie, a pie that’s my family’s favorite. A pie that can be made year round and every time you make it, it will be gone in no time! Chocolate and vanilla pudding pie!

I love cooking and baking from scratch. But as much as I love it, there are rare days when I reach for a pre-packed-store-bough-convenient food. Although that is happens only a few times a year, there are things I would never ever choose the pre-package route.

One of them is making pudding! Homemade pudding is so easy to make and the results are way, way better than the packaged mix!

This pie requires a couple of steps, but don’t let that scare you.

First you start with the crust. This time around I went with a made-from-scratch pie crust, but you could buy a pre-baked pie crust or an unbaked pie crust and bake it, or make your pie crust using my easy recipe. Whatever works best for you

You’ll need all purpose flour, butter, egg yolks and iced water. It’s very important when making a pie crust to use cold butter (I keep mine in the freezer for 30 minutes) and very cold water. Another secret to a flaky pie crust is chilling the dough before baking it.

Once chilled, bake the pie crust blind for 10 minutes and uncovered for 10-12 more minutes, until slightly golden.

While the pie crust is cooling, it’s time to make the pudding. You start with the same mix for both the chocolate and the vanilla puddings.

To make the pudding all is required is a light cooking on the stove. Because of that I highly recommend using pasteurized eggs! I’ve mentioned before and will say it again. Using Safest Choice™ Pasteurized Eggs gives me peace of mind! Now I can enjoy my half-cooked goodies without the fear of getting sick!

Another thing to know about Safest Choice™ Pasteurized Eggs. If you’re just starting using them, you’ll notice at first the egg whites don’t whip, no matter how much you try.

Let me tell you a little secret. Leave the egg whites for an hour or so at room temperature and they’ll whip to firm peaks in no time!

In addition to the eggs, you’ll also need cornstarch, sugar, milk, chocolate, gelatin and vanilla.

For the finishing touches, you’ll need whipped cream! You can’t go wrong with loads of whipped cream on top of your pie, right? yum!

If you’re still craving chocolate after trying this chocolate and vanilla pudding pie, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!

How to participate in the Chocolate Party

1. Make one or more of your favorite chocolate recipe (s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone , as long as it is your photo) and I will create a page with your recipe.

2. Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

4. Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!

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Made completely from scratch, this chocolate and vanilla pudding pie is a breeze to make! So rich, yet so light and creamy! My family can not get enough of it!

Baked Fudge

Baked Fudge is difficult to explain, but I eat it all the time so let me try: Crusty, set upper crust&hellipsoft, but definitely not runny, filling. It really is the best of both worlds: chocolatey, but tastes like cake batter, but not as runny&hellipbut warm and delicious.

I&rsquom sorry, but that&rsquos the only way I know how to describe it.

  1. Preheat oven to 300 to 325 degrees.
  2. Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
  3. Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
  4. Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out&hellipnot clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
  5. Serve with sweetened whipped cream or vanilla ice cream whatever makes your skirt fly up.

Valentine&rsquos Day will be here before you know it, and you know what that means: It means&hellipwell&hellipit means you can bake a lot of fattening, gooey, yummy desserts and say &ldquoit&rsquos for Valentine&rsquos Day!&rdquo and no one will judge you.

I just LOVE Valentine&rsquos Day!

Baked Fudge is difficult to explain, but I eat it all the time so let me try: Imagine a brownie that&rsquos crusty and crisp on top, but that wasn&rsquot allowed to cook all the way down below. Or imagine chocolate cake batter&hellipwith a crispy top. Imagine&hellip

As I said, it&rsquos difficult to explain.

So I won&rsquot try to explain it. I&rsquoll just make it. And then I&rsquoll eat it. Because really, that&rsquos what I do best.

Recipe Summary

  • 1 cup finely chopped pecans
  • 1 cup all-purpose flour
  • ½ cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (16 ounce) container frozen whipped topping, thawed, divided
  • 3 cups milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Easy Chocolate Bread Pudding with Vanilla Whipped Cream

Since my husband and I moved into our first home yesterday, getting acclimated to our new surroundings has been all about “comfort” lately. We’ve got comfortable new furniture, comforting words from friends and family, and of course, plenty of good comfort food. Pot pies and pork tenderloins are nice and all, but when it comes to comfort, bread pudding is it for me.

Soft, warm and just like getting a big hug from a bowl, bread pudding never disappoints. It’s a tasty, cozy treat and a cinch to whip up with this easy recipe. Just heat some milk and toss in a few cups of cubed bread, then add cocoa powder, sugar and an egg yolk. Next goes in the vanilla extract (I like to use homemade), a tablespoon of butter and a single egg white. Pour the batter into individual ramekins for 3 servings, or into a baking dish for an extra helping. The baking times are the same for both methods, but any way you slice it, this bread pudding is dang delicious!

I like to top mine with homemade vanilla whipped cream (the recipe is included) and a spoonful of strawberries, but you could instead use caramel sauce and any fruit you like. As an easy weeknight treat or a fancy yet down-home dessert for dinner guests, there’s nothing better!

Vanilla Pudding

It seems I have developed a bit of a pudding obsession. It started a while back with chocolate pudding. Then, that led to my recent addiction to butterscotch pudding. I&rsquove made both of those so very many times. Obsessed, I tell you.

Somewhere in between those two puddings was this vanilla pudding, quietly going about its business and not making even a tiny ruckus. It&rsquos shown up time to time as part of other desserts. (And it will show up again, so you might want to stay tuned next week.)

But, I realized that I&rsquod never just extolled this pudding&rsquos virtues all on its own. And that, my friends, is a real shame because this cool, creamy, sweet, delicious pudding deserves to be the center of attention.

Like other puddings, you need to plan ahead a bit to make it and have it chilled by the time you want to serve it. But, also like other puddings, you can have it mixed and chilling in short order. Just gather all your ingredients, get whisking, and you&rsquoll have it ready for the refrigerator in about 15 minutes.

I just love that kind of great flavor return on a small time investment. Don&rsquot you?

While this pudding is perfectly wonderful all on its own, you can easily dress it up with different toppings. I pretty much always top off pudding with a little dollop of sweetened whipped cream. They&rsquore just such perfect companions!

During berry season, I can&rsquot resist tossing some fresh berries on top. But, I also love it with toasted coconut or nuts or chocolate chips or some combination of all of that. That vanilla flavor is complemented by so many different things that the possibilities seem endless!

Martha Bakes: Puddings Episode

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Hot Chocolate Puddings


  • For the pudding
  • 1 cup all-purpose flour
  • A pinch salt
  • 1/2 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 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


Preheat the oven to 350°F (175°C).

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 4 buttered 1-cup pudding molds (or substitute stoneware or ovenproof coffee cups or large ramekins or any other ovenproof vessel). Place the molds or cups on a rimmed baking sheet.

Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter. Carefully pour 1/4 cup boiling water over each pudding. Bake for 20 to 25 minutes.

Serve with a thwack [Editor’s Note: We think that’s Australian for dribble or dollop] of cream.

Recipe Testers' Reviews

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 silken chocolate mousse, moist brownie, and the warming comfort of hot chocolate. I will be making these often when we have small gatherings as I believe this is a winner.

This swoon-worthy pudding is not only big on flavour, but is a breeze to assemble. I came home from a long work day, and as my leftovers were being warmed up in the microwave, I assembled this pudding in under twenty minutes. And while we ate, it baked and was ready for a elegant and delicious finish.

So, whether you're serving one, two or twelve, you'll love this pudding for its taste, and ease of making it, and, of course, you can almost tell your guests that you flew these in from a bakery in Paris as it lends itself to an artistic presentation or you can pretend you have slaved over these for hours. The pudding tasted like a brownie with a molten center. The sweetness was just right that it allowed the deep rich cocoa flavours to come through. Definitely making this over the holidays.

These hot chocolate puddings are rich and decadent, and easily pulled off in 40 minutes total. Sure that is longer than it takes to throw together a microwave mug cake, but the results are infinitely better.

Using a good quality Dutch process cocoa resulted in a very delicious dark pudding cake. We did find them a tad too sweet and also too large. Next time I would divide the recipe into 6 or 8 vessels, and reduce the brown sugar a bit in the topping. Another similar recipe has you add a teaspoon of instant espresso powder to the topping, a well known trick to create more depth of flavor. That would be a welcome tweak here.

I used Pyrex bowls that were wider and shallower than coffee mugs, which had the advantage of allowing me to check the bottoms for doneness. You want to be sure to leave these liquidy on the bottom. In my oven, they were done to perfection in 23 minutes.

Let them cool for only 10 minutes or so and enjoy them warm with whipped cream or vanilla ice cream. If you happen to have any leftover, they reheat easily in the microwave.

These hot chocolate puddings are incredible. They manage to deliver an intense chocolate flavor without being cloying or overly sweet. And the "thwack" on top is absolutely perfect.

The recipe itself couldn't be easier. No tricky maneuvers or hard-to-find ingredients. Just good old-fashioned cocoa powder, some sugar, flour, butter, etc. The baking time was accurate. I cooked mine closer to 25 than 20. A note on how they should look when they are done would have been helpful.

So while the recipe overall was a breeze, I did have a couple issues with it. It says to use coffee cups or large ramekins if you don't have one-cup pudding molds. So I used half-cup ramekins and made eight instead of four. As it turned out, that was preferable because these puddings are so rich, eating a full cup could be a bit too much.

We ate two half cups the first night and agreed that one would have been sufficient. So perhaps that option could be added? Of course you could share a one-cup pudding but who wants to do that.


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

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?

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!

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!

Easy Chocolate Vanilla Ice Cream Cake (with ice cream sandwiches)

2 words&hellip okay maybe 3. EASIEST CAKE EVER!

I&rsquove had this recipe on my to &ldquomake list&rdquo for a long time now, but never got around to it. It&rsquos seriously one of the easiest desserts I have ever made. If your looking to please a crowd this is the recipe for you.This cake only uses 4 simple ingredients and to my guess, you might already have them in your freezer. Your going to need a tube of cool whip, ice-cream sandwiches, Jello chocolate pudding and fudge topping.

What makes this cake super easy to make is the cool whip and chocolate pudding mixture, but the real secret to making this cake is this easy ice cream cake is the ice cream sandwiches. They basically do most of the work for you because they are already pre-layered. All you need to do is make the chocolate layer and assemble.

I made a very basic chocolate vanilla ice cream cake but this cake can be customized in sooo many ways. You can throw in some crushed Oroes, chocolate chip cookies, or candy into the chocolate mixture and top it off with your favorite toppings. You can also use chocolate ice-cream sandwiches and chocolate cool whip.

1. Preheat the oven to 350ºF. Spray ramekins with non-stick cooking spray. In microwave safe bowl or double boiler, melt the chocolate with the butter until smooth. If using the microwave, stir every 30 seconds to avoid burning. Once smooth, remove from heat to cool slightly.

2. In a large mixing bowl, beat sugar and egg yolks until thick and pale, about 3 minutes on high-speed with an electric hand mixer.

3. In a separate large bowl with clean beaters, beat the egg whites into stiff peaks. Fold the egg yolk and sugar mixture into the chocolate. Fold in half the egg whites. Once almost combined, fold in remaining egg whites. Fold in the flour until combined.

4. Divide pudding mixture between ramekins. Arrange ramekins on a baking sheet and bake for 15 minutes until puddings have puffed up. Gently, remove from oven and transfer onto plates. Garnish with a dollop of whipped cream or scoop of vanilla ice cream.

Watch the video: Πουτίγκα σοκολάτας με φυστικοβούτυρο (December 2021).