Lemon Chocolate Pudding
Indulge in the irresistible fusion of bright citrus and rich cocoa with this Lemon Chocolate Pudding recipe—a decadent dessert that offers a surprising twist on classic chocolate pudding. Velvety dark chocolate is perfectly balanced with the zesty punch of fresh lemon juice and zest, creating a luxuriously creamy treat that's both bold and refreshing. Made with wholesome ingredients like whole milk, heavy cream, and egg yolks, this luscious pudding is thickened to perfection with cornstarch for a silky custard-like texture. Top it off with a dollop of whipped cream and a sprinkle of lemon zest or chocolate shavings for a stunning finish. Ideal for dinner parties or a cozy night in, this easy, make-ahead dessert is sure to impress. Whether you're searching for a unique lemon chocolate dessert or a crowd-pleasing pudding recipe, this creation hits all the right notes!
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Recipe Information
Ingredients
- 150 grams Dark chocolate (70% cocoa or higher)
- 500 milliliters Whole milk
- 70 grams Granulated sugar
- 30 grams Cornstarch
- 100 milliliters Heavy cream
- 3 large Egg yolks
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 15 grams Unsalted butter
- 1 pinch Sea salt
Instructions
Finely chop the dark chocolate and set it aside.
In a medium saucepan, combine the sugar, cornstarch, and a pinch of sea salt. Gradually whisk in the whole milk until the mixture is smooth.
Place the pan over medium heat and cook, stirring constantly, until the mixture starts to thicken, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a few tablespoons of the hot milk mixture into the yolks while whisking continuously. Then, pour the tempered yolks back into the saucepan, whisking as you go.
Cook the mixture while stirring constantly until it reaches a custard-like consistency, about 3-4 minutes. Avoid overcooking to prevent curdling.
Remove the saucepan from the heat and immediately stir in the chopped dark chocolate, butter, and vanilla extract until fully incorporated and smooth.
Add the lemon zest and lemon juice to the pudding mixture, stirring well to evenly distribute the lemony flavor.
Allow the pudding to cool slightly, then divide it into serving bowls or glasses.
Cover each portion with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming, and refrigerate for at least 2 hours, or until fully set.
Before serving, whip the heavy cream until soft peaks form, and use it to garnish the pudding. Optionally, top with additional lemon zest or chocolate shavings for decoration.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 132.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
