Pudding & Dessert
Melting Chocolate Pudding with Caramel Sauce
Prep
20 min
Cook
25 min
Servings
6
Level
Medium
This chocolate pudding has a super smooth texture with a rich, deep chocolate flavor that keeps you coming back for more, paired with a sweet, savory-rich caramel sauce made from granulated sugar. It's perfect as a special dessert for family gatherings or get-togethers—it looks elegant but is actually very easy to make. The combination of the cold pudding and the sweet caramel makes every bite feel luxurious.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets plain agar-agar powder
- 700 ml full cream liquid milk
- 50 grams cocoa powder
- 100 grams dark cooking chocolate, chopped
- 150 grams granulated sugar
- 2 egg yolks
- 1/4 tsp salt
- 100 grams granulated sugar for caramel
- 100 ml hot water for caramel
- 50 ml liquid heavy cream (pourable whipping cream)
- 1/4 tsp vanilla powder
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👩🍳 Instructions
- 1 Prepare a pudding mold and lightly grease it with cooled boiled water so the pudding will be easy to release later. Set aside.
- 2 In a saucepan, combine the agar-agar powder, cocoa powder, granulated sugar, and salt. Mix well while still dry so it doesn't clump when the milk is added.
- 3 Pour in the liquid milk little by little while stirring to prevent lumps, then add the lightly beaten egg yolks that have been mixed with a bit of warm milk (tempering).
- 4 Turn the heat to medium and cook the mixture, stirring constantly so the egg doesn't clump and the bottom doesn't burn.
- 5 Once it comes to a boil and thickens slightly, add the chopped dark cooking chocolate and vanilla powder, stirring until the chocolate is completely melted and evenly combined.
- 6 Turn off the heat and pour the pudding mixture into the prepared mold. Let it sit until the steam/heat dissipates, then refrigerate for at least 3 hours until set.
- 7 For the caramel sauce: heat the granulated sugar in a non-stick pan over low heat without stirring—just gently swirl the pan—until it melts and turns a golden brown color.
- 8 Once the sugar has melted completely, turn off the heat briefly, then pour in the hot water little by little (be careful, as it will bubble up), stirring quickly until well combined.
- 9 Turn the heat back on, add the heavy cream, and stir until the caramel sauce thickens and becomes smooth. Remove from heat and let cool.
- 10 Remove the pudding from the mold by dipping the bottom of the mold briefly into warm water, then invert it onto a serving plate.
- 11 Drizzle the chocolate pudding with caramel sauce to taste, and serve chilled for the best flavor.
💡 Tips
• Use good-quality dark cooking chocolate so the chocolate flavor is richer and not too sweet.
• When making the caramel, don't stir it with a spoon at the start of melting the sugar—just swirl the pan so the sugar doesn't clump.
• Pour the hot water into the caramelized sugar carefully and little by little, as it will produce strong bubbling and hot steam.
• The pudding will be easier to release from the mold if it's chilled in the refrigerator overnight before serving.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
5 gramg
Protein
10 gramg
Fat
34 gramg
Carbs
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