Silky Chocolate Egg Pudding recipe

Name: Silky Chocolate Egg Pudding
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 150g Chocolate; 40g Butter; 3 Eggs; 120g Yoghurt; 1 pinch Salt

A rich, velvety chocolate pudding with a deep cocoa flavour and a delicate set from eggs. Finished with a spoonful of yoghurt, it’s an elegant make-ahead dessert with a lovely balance of sweetness and tang.

30 min · Medium · British Jump to method

Ingredients

4 servings

150g Chocolate
40g Butter
3 Eggs
120g Yoghurt
1 pinch Salt

Nutrition	Per serving
Calories	243 kcal
Protein	5.9 g
Carbohydrates	12.3 g
Fat	18.7 g
Saturated fat	11.1 g
Fibre	1.4 g
Sugar	10.7 g
Sodium	73 mg

Why this works

A rich, energy-dense dessert with moderate protein, high saturated fat and relatively low fibre, best enjoyed occasionally.

Calcium and protein from yoghurt. The yoghurt contributes some protein and calcium, supporting bone health, though the amount per serving is modest.

Egg-based nutrients. Eggs provide high-quality protein plus vitamin B12 and selenium, which support energy metabolism and normal thyroid function.

High saturated fat content. Chocolate and butter contribute a notable amount of saturated fat, so this pudding is better suited as an occasional treat.

Method

Finely chop the chocolate and place it in a heatproof bowl with the butter.
Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted together smoothly. Remove from the heat and leave to cool slightly.
In a separate bowl, whisk the eggs with the salt until just combined, then whisk in the yoghurt.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly so the eggs do not scramble.
Divide the mixture between 4 small ramekins or glasses.
Chill for at least 2 hours until softly set, then serve cold.

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