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Heaven In A Bowl is more than just a dessert; it’s a creamy, decadent slice of sweet indulgence that practically melts on your tongue. With its rich chocolate base and silky texture, this dessert is impossible to resist—and you’ll be whisking it up again in no time.
Why You’ll Love Heaven In A Bowl
- Zero fuss: No fancy gadgets, just a whisk and a sturdy saucepan
- Ready fast: Under 30 minutes from pantry to indulgent bliss
- Make-ahead magic: Chill for at least two hours, then serve any time
- Crowd-pleaser: Perfect for date nights, dinner parties, or quiet weekends
- Creamy comfort: Silky texture that’s sweet, smooth, and oh-so-rich
- Versatile treat: Swap toppings or mix-ins to suit any craving
- Gluten-free: Naturally wheat-free, making it friendly for many diets
- Data-backed delight: Over 80% of dessert lovers rate creamy textures as most satisfying
Ingredients
- 1 cup (240 ml) heavy cream (for ultimate creaminess; can use half-and-half)
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar
- â…“ cup (35 g) unsweetened cocoa powder (Dutch-processed if you have it)
- 4 oz (113 g) semisweet chocolate chips or chopped bar (Ghirardelli or Valrhona recommended)
- 3 tbsp cornstarch (for that silky, thick finish)
- 4 large egg yolks (room temperature)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- Optional garnishes: whipped cream, shaved chocolate, fresh berries
Directions
- Whisk the dry mix
In a medium bowl, whisk together sugar, cocoa powder, cornstarch, and salt until there are no lumps. This ensures your pudding sets evenly—no grainy spots. - Heat the milky base
Pour cream and milk into a saucepan over medium heat. Stir gently and watch for tiny bubbles at the edges—just before it simmers. Remove from heat when you see that ring of bubbles. - Temper the yolks
Slowly drizzle about one-third of the hot cream mixture into the bowl with egg yolks, whisking constantly (this warms the yolks without scrambling them). Yes, it’s a bit of a dance, but worth every move! - Thicken on the stove
Return the yolk-cream blend to the saucepan. Cook over medium-low, stirring—really stirring—until the mixture coats the back of a spoon, about 2–3 minutes. If you overheat, it can break, so watch closely. - Melt in the chocolate
Remove from heat and immediately stir in chocolate chips. Let sit 1 minute, then whisk until the chocolate is fully melted and the pudding looks glossy and smooth. - Finish with flavor
Stir in vanilla extract. Give it a taste—if you crave more richness, fold in another tablespoon of chocolate or a pinch of espresso powder for a mocha twist. - Divide and chill
Spoon the pudding into four small bowls (or mason jars, if you’re feeling cute). Cover with plastic wrap—press it right on the surface to prevent a skin. Chill for at least 2 hours, though overnight gives even better texture. - Garnish and serve
Top each bowl with a swirl of whipped cream, a sprinkle of shaved chocolate, or a handful of fresh raspberries. Then dig in!
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Variations
- Dark Chocolate Dream: Use 70% dark chocolate for a bolder, extra-rich twist.
- Mocha Infusion: Stir in 1 tsp instant espresso powder with the cocoa for a subtle coffee kick.
- Vegan Swap: Replace dairy with canned coconut milk and choose dairy-free chocolate chips.
- Fruity Fun: Fold in chopped strawberries or cherries right before chilling.
- Nutty Crunch: Top with toasted almonds or hazelnuts and a drizzle of honey.
Storage & Reheating
Store chilled puddings in airtight containers in the fridge for up to 3 days. They hold their creamy texture beautifully—with no freezer required! If you do freeze single servings, transfer them to the fridge overnight to thaw, then whisk gently to smooth out any separation. Warm servings in the microwave for 15–20 seconds if you prefer a slightly more fluid dessert.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes, you can swap for all milk, but the pudding will be a bit lighter and less silky.
Q: Why is my pudding grainy?
A: Graininess usually comes from overheated cornstarch or insufficient whisking—keep it moving!
Q: How do I make this nut-free?
A: It’s naturally free of nuts—just skip any garnishes that include them.
Q: Can I double this recipe?
A: Absolutely—just use a larger pot and stir extra vigilantly to keep it smooth.
Q: Why did my pudding separate?
A: Rapid heating can cause the mix to split; slow and steady wins the race.
Q: Can I eat this warm?
A: Sure thing—serve right off the stove for a gooey, fondue-like experience.
Conclusion
Heaven In A Bowl checks all the boxes: creamy, rich, and utterly indulgent. Whether you’re celebrating a special moment or simply craving something sweet, this dessert delivers bliss by the spoonful. Give it a try, let me know how it turns out, and don’t forget to explore more of my decadent recipes for your next treat!
Heaven In A Bowl
Ingredients
- 1 cup heavy cream for ultimate creaminess
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (Dutch-processed if available)
- 4 oz semisweet chocolate chips (e.g., Ghirardelli)
- 3 tbsp cornstarch
- 4 large egg yolks room temperature
- 1 tsp vanilla extract
- Pinch of fine sea salt
- Optional garnishes whipped cream, shaved chocolate, fresh berries
Instructions
- In a medium bowl, whisk sugar, cocoa powder, cornstarch, and salt until smooth, ensuring there are no lumps.
- Warm heavy cream and milk in a saucepan over medium heat, stirring gently until small bubbles form at the edges.
- Slowly whisk about one third of the hot milk mixture into the egg yolks, then transfer back to the pan, whisking constantly.
- Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 2–3 minutes.
- Remove from heat, stir in chocolate chips, let sit 1 minute, then whisk until fully melted and glossy.
- Stir in vanilla extract and taste; add more chocolate or a dash of espresso powder for extra depth if desired.
- Divide pudding into four bowls or jars, cover with plastic wrap on the surface, and chill for at least 2 hours or overnight.
- Top with whipped cream, shaved chocolate, or berries before serving for a pretty presentation and extra flavor.
Notes
Nutrition
