I remember being a little kid in France and my grandparents would buy these chocolate puddings with whipped cream on top from the supermarket, which I adored. I had a craving for this treat the other day so had a go at recreating them. Voilà.



2 free-range eggs, at room temperature

170g dark chocolate, 70% cocoa solids

4 tbsp water

50g caster sugar

40g butter, softened

Pinch fine sea salt


1 cup heavy cream

½ tsp vanilla extract

  1. Separate the whites and yolks of the eggs.
  2. In the bowl of an electric mixer with a whisk attachment, beat the egg whites until they hold very stiff peaks.
  3. Combine the chocolate, water, sugar, butter, and salt in a stainless steel bowl, and place it over a pot of simmering water to create a double boiler. Stir until the ingredients come together into a smooth glossy mixture.
  4. Remove the chocolate mixture from heat and pour into the bowl of an electric mixer with a whisk attachment. Beat in the egg yolks one by one.
  5. By hand gently fold in the whipped egg whites until smooth.
  6. Divide the pudding between 4 serving cups, jars or glasses, and chill for at least 2 hours.
  7. Once the puddings are nicely set, whip the cream and vanilla to soft peaks.
  8. Top each pudding with a generous amount of cream and cocoa nibs.
    Serve immediately.