Chocolate and Berry Pudding
You can prepare these jars of pudding in advance and keep them in the refrigerator until they’re ready to be served. The chocolate pudding is topped with whipped cream and berries, as well as a crumble made with chocolate cookie crumbs and melted chocolate. As it congeals, the crumbs remain crispy underneath their chocolatey coating. […]
Ingredients
- 8 oz (225 g) milk chocolate, chopped
- 3 tbsp sugar
- 2 eggs
- 1 cup (250 ml) 35% whipping cream
- ¾ cup (95 g) chocolate cookie crumbs
- 2 oz (55 g) milk chocolate, melted and cooled
- ¼ tsp fleur de sel
- ½ cup (125 ml) 35% whipping cream
- 1 tbsp sugar
- ¾ cup (130 g) fresh strawberries, quartered
- ½ cup (70 g) fresh raspberries
Instructions
- Place the chocolate in a bowl. Set aside.
- In a small pot off the heat, whisk together the sugar and eggs until smooth. Whisk in the cream.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture just starts to boil and thickens enough to coat the back of a spoon, about 10 minutes. Pour over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth.
- Divide the chocolate pudding among six 1-cup (250 ml) glass jars, about ⅓ cup (75 ml) pudding per jar. Cover and refrigerate for 3 hours or overnight.
You can prepare these jars of pudding in advance and keep them in the refrigerator until they’re ready to be served. The chocolate pudding is topped with whipped cream and berries, as well as a crumble made with chocolate cookie crumbs and melted chocolate. As it congeals, the crumbs remain crispy underneath their chocolatey coating. It’s happiness in a jar!