These chocolate pots are a childhood favourite of mine, and this version with actual chocolate (and not just cocoa) is the best one I’ve come across yet. Mamma found the recipe in a cookbook by Anna Bergenström and kindly passed it on me.
I like these really cold with pillowy cream on top and preferably sprinkles on top of that for a hint of sweetness and crunch, but it probably looks more grownup like this, with just some sieved cocoa powder on top!
When I made these for two of my American friends, they told me these are called chocolate pudding in the US (just like the Swedish name!), whereas here in the UK a pudding is any dessert.
Chocolate pots (or chocolate pudding), serves 4
Adapted after and translated from Anna Bergenström’s recipe.
600 ml whole milk
75 ml corn flour
4 tbsp caster sugar
3 tbsp cocoa
2 tsp vanilla
50 g dark chocolate
lightly whipped cream
sieved cocoa or sprinkles
Add everything apart from the chocolate to a medium sized sauce pan. Bring it to a gentle simmer while whisking, until the mixture has thicken quite a lot. Stir or whisk continuously
Break up the chocolate. Remove the sauce pan from the stove and add the chocolate pieces to the mixture. Stir until it’s melted. Pour the mixture into a sieve to remove lumps and pour into small bowls or glasses. Cover them with cling (all the way down to the surface) and leave to cool. When cool, place in the fridge for 3 hrs to thicken. Serve with lightly whipped cream and either sieved cocoa or sprinkles.