Get ready to dive into a bowl of pure chocolate bliss! This isn’t just any chocolate pudding; it’s a double-dose of decadence. We’re talking about a rich, velvety chocolate custard base topped with a silky, luscious chocolate sauce. It’s the kind of dessert that can be elegantly dressed up for a dinner party or enjoyed straight from the fridge for a midnight snack. The best part? It’s completely low-carb and keto-friendly, so you can satisfy your sweet tooth without any guilt. Prepare for a match made in chocolate heaven!
Ingredients
• 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
• 1 pinch 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
• 1 pinch fine sea salt
• For Garnish
• Fresh berries
• Whipped heavy cream
Instructions
1. Make the Pudding
2. In a small bowl, sprinkle the gelatin over ½ cup / 120 ml of the heavy cream. Whisk with a fork and set aside for 5 minutes to allow it to bloom.
3. In a medium saucepan, combine the remaining 1½ cups / 360 ml of cream, sweetener, butter, cocoa powder, and salt. Heat over medium heat, whisking often, until the mixture is hot and just beginning to simmer. Do not let it come to a full boil.
4. While the cream mixture heats, place the egg yolks in a large mixing bowl and beat them lightly until combined.
5. To temper the eggs, slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly. This gently raises the temperature of the eggs without scrambling them.
6. Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Add the bloomed gelatin mixture and whisk to combine.
7. Continue to cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon, about 3-5 minutes.
8. Remove from the heat and stir in the vanilla extract. Pour the pudding into a heatproof bowl.
9. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool slightly, then refrigerate for at least 3 hours, or until fully chilled and firm.
10. Make the Sauce & Assemble
11. To make the sauce, combine all sauce in a small saucepan. Simmer over medium heat, stirring continuously, for about 5 minutes until thickened. Pour into a jar and let it cool completely in the refrigerator.
12. Once the pudding is chilled, remove it from the refrigerator. Whisk it vigorously by hand or with an electric mixer until it becomes smooth, light, and glossy.
13. Divide the pudding among 4 serving dishes. Drizzle with the cooled chocolate sauce, and top with a dollop of whipped cream and fresh berries before serving.
Nutritional Information
• Per serving (1 of 4)
• Calories: 450
• Net Carbs: 5g
• Fat: 42g
• Protein: 7g
Pro Tips
• For an even richer flavor, add a teaspoon of instant espresso powder to the cream mixture along with the cocoa powder. It enhances the chocolate taste without adding a coffee flavor.
• Don’t skip tempering the eggs! Pouring the hot cream in slowly while whisking constantly is crucial to prevent the yolks from scrambling and ensures a smooth, creamy custard.
• For the absolute smoothest pudding, pour the finished custard through a fine-mesh sieve before chilling. This will catch any small bits of cooked egg or undissolved cocoa powder.
• This pudding can be made up to 3 days in advance. Store it in the refrigerator with plastic wrap pressed against the surface. Whisk well before serving to restore its creamy texture.
FAQ
Q: Is this chocolate pudding recipe keto-friendly
A: Yes, this double chocolate pudding is specifically designed to be low-carb and keto-friendly. With only 5g of net carbs per serving, it’s a perfect dessert to fit into a ketogenic lifestyle.
Q: Can I make this keto chocolate pudding ahead of time
A: Absolutely. This pudding can be prepared up to 3 days in advance. Store it covered in the refrigerator with plastic wrap pressed directly on the surface. Simply whisk it vigorously before serving to bring back its light and creamy texture.
Q: How do I prevent my eggs from scrambling in the custard
A: The key is to temper the eggs. This involves slowly pouring about half of the hot cream mixture into the beaten egg yolks while whisking constantly. This gentle process raises the egg temperature without cooking them, ensuring a smooth, velvety custard.
Q: How can I make the chocolate flavor even richer
A: For a deeper, more intense chocolate taste, add one teaspoon of instant espresso powder to the saucepan along with the cocoa powder. It enhances the chocolate notes without making the pudding taste like coffee.
