← Back to Search Results
Princess Pudding Recipe-2228

Photo by: Joseph De Leo
Comments: 0


When I was invited to teach a class with nothing more than a hot plate as equipment, I came up with this unbelievably rich, pure chocolate pudding, a miracle of simplicity. It can be made on the stovetop in under 15 minutes. My friend Julie named it because it is a pudding fit for a princess, or some very lucky guests. It's gorgeous served in elegant demitasse cups or mounded in martini glasses and topped with a dollop of whipped cream. The pudding can also be poured into baked miniature tart shells.

Yield: 8 servings


  • 1¼ cups heavy cream
  • ½ cup sugar
  • ½ vanilla bean, split lengthwise
  • 5 large egg yolks
  • 7 ounces semisweet chocolate, finely chopped
  • Cappuccino Whipped Cream, for serving


In a small saucepan, combine the cream and sugar. Using the back of a paring knife, scrape the vanilla bean seeds into the mixture. Toss in the bean. Place over medium heat and bring just to a simmer. Remove from the heat.

In a mixing bowl, whisk the egg yolks until frothy. Slowly pour one-third of the cream into the yolks, whisking constantly. Pour the mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture coats the back of a spoon (about 160°F).

Remove from the heat. Remove and discard the vanilla bean. Add the finely chopped chocolate and whisk until melted and smooth.

While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups. Let cool slightly, then top with loosely whipped cappuccino cream and serve.


Princess Pudding is best served at room temperature, to bring out the chocolate flavor. It can be refrigerated as long as 2 days.

© 2004 Fran Bigelow and Helene Siegel

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Cappuccino Whipped Cream. For nutritional information on Cappuccino Whipped Cream, please follow the link above.

329kcal (16%)
46mg (5%)
0mg (0%)
193mcg RAE (6%)
182mg (61%)
22mg (1%)
14g (70%)
24g (37%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-masala American Masala
by Suvir Saran
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
living-raw-food Living Raw Food
by Sarma Melngailis
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?