Vanilla and Earl Grey Chocolate Pudding with Sea Salt are chocolatey thick pudding cups with hints of vanilla and earl grey and some crunch thanks to flaky sea salt.
I’m a sucker for a quick dessert recipe that has low effort and high reward (read that I’m somewhat lazy when it comes to baking). This becomes even further stressed when the recipe can be made for a dinner party in advance, or even the day before.
There’s nothing worse that finishing a successful dinner party with a time consuming dessert that pulls you away from the party into a hot kitchen. I’m that person that will make everything else from scratch then buy a pie so that I don’t have to bake. Although no one’s complained about it to date, I’ve been trying to add a few desserts to my repertoire that can be prepared in advance and still make the meal shine. This is one of those recipes.
The most time consuming piece of this recipe is chopping up the chocolate. Skip this step by buying bittersweet chocolate chips. Just saying, life can be made a bit easier! Also, if you have espresso cups … how cute would this pudding be served in tiny espresso cups?!? If my tiny kitchen had more storage I’d buy espresso cups just for desserts like this.
More easy make ahead desserts:
- Strawberry Tart
- Blackberry Lime Cupcakes
- Coffee Toffee (adults only candy)
- Blueberry Galette
- Salted Caramel Tart
Vanilla and Earl Grey Chocolate Pudding with Sea Salt are chocolatey thick pudding cups with hints of vanilla and earl grey and some crunch thanks to flaky sea salt. Make ahead to make life easy!
- 1 tea bag earl grey
- 1/4 cup boiling water
- 300 grams bittersweet (60-70% cacao*), finely chopped
- 2 tbsp vanilla extract
- 1 cup heavy cream
- 1 tsp flaky sea salt**, plus more to finish
- 1/4-1/2 cup sweetened whipped cream***
Steep the tea in the boiling water for 5 minutes in a large bowl. Remove tea bag and squeeze to release the water into the bowl. Add chocolate and vanilla to bowl and stir until chocolate starts to melt (it won’t melt very much, don’t worry, the cream will melt it thoroughly).
Meanwhile, bring the cream to a boil over medium-high heat in a small sauce pan. Immediately pour into bowl with chocolate mixture. Stir until completely smooth and all chocolate is melted. Stir in sea salt.
Pour the mixture into 4 to 6 ramekins, coffee, or tea cups. Cover and refrigerate for a least 2 hours or until pudding is chilled and set. Up to 24 hrs in advance (allow to come up to room temperature before serving).
To serve, remove plastic wrap and top with lightly sweetened whip cream and more sea salt if desired.
Adapted from: The Kinfolk Table, Vanilla, Lavender, and Earl grey Chocolate Pudding with Sea Salt, page 257