Indulge in the rich and decadent delight of Salted Caramel Chocolate Pudding! This recipe is surprisingly easy to make, and the combination of sweet caramel, a hint of salt, and deep chocolate flavor is simply irresistible. Get ready to impress your friends and family with this homemade treat.
Why You Will Love This Recipe
This Salted Caramel Chocolate Pudding is more than just a dessert; it’s an experience. The smooth, creamy texture melts in your mouth, while the contrasting flavors of sweet caramel and slightly bitter dark chocolate create a symphony of taste. What makes this recipe special is the homemade salted caramel, which adds a depth of flavor you won’t find in store-bought puddings. Plus, it’s a relatively quick and straightforward recipe, making it perfect for both weeknight desserts and special occasions. The homemade salted caramel sauce really elevates the recipe.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon sea salt, or to taste
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 3 cups milk (whole or 2%)
- 1/2 cup granulated sugar (additional)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Make the Salted Caramel
In a medium saucepan, combine the 1 cup of sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber color. This usually takes about 5-7 minutes. Watch it closely to prevent burning!
Step 2: Add Cream and Butter
Carefully remove the saucepan from the heat. Slowly pour in the warmed heavy cream, being careful as it may splatter. Add the butter and whisk until smooth. Stir in the sea salt. Set aside about 1/4 cup of this salted caramel sauce for topping later.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the cocoa powder and cornstarch until well combined. This step is crucial to prevent lumps in your pudding.
Step 4: Cook the Pudding
In a medium saucepan, whisk together the milk and the additional 1/2 cup of sugar. Add the cocoa powder and cornstarch mixture. Cook over medium heat, whisking constantly, until the mixture comes to a simmer and begins to thicken.
Step 5: Incorporate Caramel
Reduce the heat to low and continue to cook, whisking constantly, for about 2-3 minutes, or until the pudding is smooth and thickened. Remove from heat and stir in the remaining salted caramel sauce and vanilla extract.
Step 6: Chill the Pudding
Pour the Salted Caramel Chocolate Pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
Serving Suggestions
This Salted Caramel Chocolate Pudding is delicious on its own, but you can also dress it up with a dollop of whipped cream or a sprinkle of cocoa powder. For an extra touch of caramel flavor, drizzle the reserved salted caramel sauce over the top just before serving.
It is also an excellent dessert for dinner parties, holiday gatherings, or any time you want to treat yourself to something special. Consider serving it in small glasses for an elegant presentation. You can also pair it with fresh berries or a scoop of vanilla ice cream for an even more indulgent experience.
Storage and Reheating
Store your Salted Caramel Chocolate Pudding in the refrigerator for up to 3 days. Make sure it’s covered tightly to prevent it from drying out or absorbing other flavors.
Reheating isn’t generally recommended, as the texture can change. However, if you prefer it warm, you can gently heat it in the microwave in 30-second intervals, stirring in between, until heated through. Be careful not to overheat it, or it may become too runny.
Key Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Servings: 6
- Equipment: Medium saucepan, whisk, measuring cups and spoons, serving dishes
Salted Caramel Chocolate Pudding
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream warmed
- 4 tablespoons unsalted butter cut into pieces
- 1 teaspoon sea salt or to taste
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 3 cups milk whole or 2%
- 1/2 cup granulated sugar additional
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the 1 cup of sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber color. This usually takes about 5-7 minutes. Watch it closely to prevent burning!
- Carefully remove the saucepan from the heat. Slowly pour in the warmed heavy cream, being careful as it may splatter. Add the butter and whisk until smooth. Stir in the sea salt. Set aside about 1/4 cup of this salted caramel sauce for topping later.
- In a separate bowl, whisk together the cocoa powder and cornstarch until well combined. This step is crucial to prevent lumps in your pudding.
- In a medium saucepan, whisk together the milk and the additional 1/2 cup of sugar. Add the cocoa powder and cornstarch mixture. Cook over medium heat, whisking constantly, until the mixture comes to a simmer and begins to thicken.
- Reduce the heat to low and continue to cook, whisking constantly, for about 2-3 minutes, or until the pudding is smooth and thickened. Remove from heat and stir in the remaining salted caramel sauce and vanilla extract.
- Pour the Salted Caramel Chocolate Pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
