PREP TIME: 10 minutes + 3 hours to chill

COOKING TIME: 15 minutes

MAKES 4 servings

This rich chocolate pudding combines a chocolate egg custard and a silky chocolate sauce for a double chocolatey match made in heaven. Pudding can be dressed up as an excellent no-fuss dinner-party dessert or dressed down as a simple sweet snack to keep in the refrigerator. For a particularly pretty presentation, you can swirl the sauce into the pudding, and then top with the cream and berries.

PUDDING

2 teaspoons powdered unflavored gelatin

2 cups (480 ml) heavy cream, divided

½ cup (95 g) granulated low-carb sweetener of your choice

½ stick (¼ cup/55 g) unsalted butter

6 tablespoons (30 g) unsweetened cocoa powder

Pinch of fine sea salt

4 large egg yolks

1 teaspoon vanilla extract

CHOCOLATE SAUCE

½ cup (120 ml) heavy cream

3 tablespoons granulated low-carb sweetener of your choice

1 tablespoon unsweetened cocoa powder

Pinch of fine sea salt

FOR GARNISH

Fresh berries

Additional heavy cream

1. Make the pudding: Sprinkle the gelatin over ½ cup (120 ml) of the cream, whisk with a fork, and let rest for 5 minutes to bloom.
2. In a saucepan over medium heat, heat the remaining 1½ cups (360 ml) of the cream, sweetener, butter, cocoa powder, and salt almost to the point of boiling, whisking often.
3. While the cream mixture is heating, place the egg yolks in a large mixing bowl and lightly beat until well combined.
4. While whisking rapidly, slowly pour the hot cream mixture into the bowl with the egg yolks. Add the bloomed gelatin mixture and continue to whisk.
5. Return the cream-egg mixture to the saucepan and continue to cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon. Whisk in the vanilla extract.
6. Pour the mixture into a heatproof bowl. Place plastic wrap directly on the surface of the pudding to stop a skin from forming, let cool slightly, then place the pudding in the refrigerator until fully cooled and firm, about 3 hours.
7. Make the sauce: Place all the ingredients in a small saucepan and simmer over medium heat for 5 minutes, until thickened, stirring continuously. Pour the sauce into a small heatproof jar and place in the refrigerator to cool before using.
8. When ready to serve, remove the chilled pudding from the refrigerator and whisk well until it is smooth and glossy (you can do this by hand for a great biceps workout, or with an electric beater).
9. Divide the pudding among 4 individual serving dishes. Drizzle the cooled chocolate sauce on each serving and top with cream and fresh berries.