If you think sous vide is just for steaks, vegetables, or seafood, this sous vide chocolate pudding must surprise you.
Thanks to the precise and even heat of the sous vide process, there are no lumps or graininess—just pure, silky consistency that feels luxurious as it melts in your mouth. I loved its velvety texture and rich flavor!
If you love the texture brought by sous vide cooking, you must try my sous vide crème brûlée, sous vide egg bites, and sous vide brownies.
How to Sous Vide Chocolate Pudding
Making sous vide chocolate pudding is simple, using ingredients you likely already have in your kitchen.
Ingredients
- Whole milk: lightens the mixture slightly and contributes to the creamy texture.
- Heavy whipping cream: adds creaminess and body to the pudding, helping to create a rich and luxurious mouthfeel.
- Dark chocolate (72% is my go-to for that rich chocolatey hit) provides a rich, deep flavor and smooth texture. The higher the quality of the chocolate, the more decadent your pudding will be.
- Egg yolks: serve as a thickening agent. They give the pudding its stable structure and contribute to its smooth, velvety texture.
- Granulated sugar: balances the bitterness of the dark chocolate and enhances the overall sweetness of the dessert.
- Kosher salt: a pinch of salt is crucial as it heightens the flavors of all the other ingredients, bringing out the chocolate’s complexity.
Equipment
To create the perfect sous vide chocolate pudding or mousse, it’s essential to use a precision sous vide machine. It ensures consistent and accurate temperature control throughout the cooking process.
The Typhur Sous Vide Station not only offers precise temperature control with an accuracy of +/- 0.05˚C (0.09˚F), but its all-in-one design simplifies the sous vide process tremendously. This device includes everything needed to start cooking right away: the circulator tower, sous vide container, vacuum bags, vacuum sealer, and snap weight, eliminating the need for additional equipment or a piecemeal setup. Additionally, its 12.3-inch touchscreen displays over 50 recipes, making it easy to explore a variety of dishes and perfect your cooking techniques.
Instructions
Time needed: 1 hour and 15 minutes
- Prep Your Sous Vide Bath
Start by filling your sous vide container with enough water to submerge the jars later fully. Set your Typhur Sous Vide Station to 179.6 °F and let it heat up while you prepare the pudding mix.
- Melt the Chocolate
In a sauce pot over low heat, gently warm the heavy cream and whole milk. Add the dark chocolate and stir continuously until the chocolate is completely melted and the mixture is well incorporated. Then, take it off the heat—smells heavenly already, right?
- Mix the Magic
In a medium mixing bowl, whisk together the egg yolks, granulated sugar, and kosher salt. Gradually pour in your melted chocolate mixture, stirring constantly to prevent the eggs from scrambling. Once everything is mixed well, strain the mixture through your fine mesh kitchen strainer to ensure it’s super smooth.
- Jar It Up
Spoon about 1/2 cup of the pudding mixture into each 4 oz. jar. Don’t overfill; you want to make sure the lids can screw on easily without any mess.
- Sous Vide Time
When your sous vide bath has reached the right temperature, carefully lower the jars into the water using tongs. Let them cook for 45 minutes—the sous vide technique makes this step a breeze as it maintains the perfect temperature throughout.
- Chill Out
After the pudding cups are done, remove them from the water bath and let them cool at room temperature. Once they’re cool enough, pop them into the refrigerator to chill for 1 to 2 hours. This helps set the pudding and enhances the flavors.
- Serve and Enjoy
Once chilled, serve your sous vide chocolate pudding as is or top it with whipped cream, berries, or a sprinkle of cocoa powder. It’s rich, it’s creamy, and it’s got that gourmet touch without any of the stress.
Chocolate Pudding Cups
Video
Equipment
- 4 Ounce Ball Jars with Lids
- Whisk
- Fine Mesh Kitchen Strainer
- Medium Mixing Bowl
- Tongs
- Sauce Pot
Ingredients
- 1/4 cup Whole Milk
- 1/2 cup Heavy Whipping Cream
- 2.5 oz Dark chocolate 72%
- 3 each Egg Yolk
- 5 tsp Granulated Sugar
- 1/8 tsp Kosher Salt
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- While the water bath is heating to the target cooking temperature, please move on to preparing the pudding.Temperature: 179.6 °F Time: 45 minutes
- In a small sauce pot set over low heat, slowly heat up heavy cream, whole milk, and dark chocolate. Continuously stir until the chocolate has completely melted. Once mixture is well incorporated, remove it from the heat.1/2 cup Heavy Whipping Cream, 1/4 cup Whole Milk, 2.5 oz Dark chocolate
- In a medium sized mixing bowl, combine the pudding base with egg yolks, granulated sugar, and kosher salt. Stir until well combined before straining through a fine mesh kitchen strainer.3 each Egg Yolk, 5 tsp Granulated Sugar, 1/8 tsp Kosher Salt
- Add approximately 1/2 a cup of the pudding mixture to each of the 4 oz. jars. Make sure to not overfill and that the lid can easily be screwed on and off.
- When the target temperature is reached, using a pair of tongs, gently lower each jar into the water bath.
- Cook the food until ready.
- After the pudding cups have finished cooking, remove from the water bath and allow to cool at room temperature. Place in the refrigerator and allow to chill for 1 to 2 hours.
- Serve as desired!
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
