If you’ve ever spiked your hot cocoa with Earl Grey tea (and even if you haven’t yet!), you’re going to love this spin on a classic chocolate pudding recipe. Earl Grey Chocolate Pudding is rich and creamy with hints of that signature Earl Grey taste. Take the pudding cups of your childhood into a world where this easy yet elegant, spoonable dessert is a total star.
Fancy enough for a dinner party dessert, but easy enough to curb a weekday chocolate craving, don’t be alarmed if you find yourself licking the bowl clean. The pudding is made with cocoa powder, dark chocolate, and egg yolks that makes it extra silky smooth and decadent.
After mixing, the pudding will already be thick and spoonable. You could eat it straight away or chill in the refrigerator. If chilled, whip it a bit before spooning and serve with a cloud of whipped cream and a generous shower of grated chocolate. If you prefer, add a fourth tea bag for a stronger Earl Grey flavour.
Related: Glazed Earl Grey and Vanilla Bean Shortbread Cookies
ingredients
Pudding
Whipped cream
directions
Pour 1 ¾ cups milk and 2 teaspoons of sugar into a medium saucepan. Set over medium heat and bring to a low simmer. Remove from heat and add tea bags. Steep tea for 5-10 minutes.
Squeeze out the tea bags into the saucepan then discard. Add the remaining sugar and cocoa powder to the tea milk and whisk to combine.
Reheat the milk mixture over medium heat, while gently stirring, until it comes to a low simmer and the cocoa and sugar dissolve.
Meanwhile, whisk together the egg yolks and cornstarch together in a medium, heat-safe mixing bowl. Stream in the remaining ¼ cup milk and whisk until smooth.
When the cocoa milk mixture is hot, remove from the heat. Carefully pour a small amount into the egg mixture and whisk to combine. Slowly stream in the remaining cocoa milk and whisk to combine.
Pour everything pack into the saucepan. Cook over medium heat, while slowly whisking, until the mixture thickens and begins to boil. Turn down the heat to medium-low, and continually while for another two minutes.
Remove from the heat and stir in the chopped chocolate until smooth. Add the butter and stir to melt and combine. Transfer the pudding to a clean bowl and press a piece of plastic onto the surface of the pudding. Chill to cool and thicken.
When ready to serve, whisk the pudding to lighten it up a bit. Set aside.
For the whipped cream, in a clean bowl, add the cream and sugar. Whip until thickened to hold medium-soft peaks. This will only take 1-2 minutes using an electric mixer.
Spoon the pudding into individual bowls and top with whipped cream. Use a vegetable peeler on the edge of a chocolate bar to create chocolate shavings over the tops of each dish.
