Chocolate pudding in a jar


  • 35 g egg yolk
  • 35 g cornflour
  • 58 g sugar
  • 28 g sugar
  • 32 g cacao powder
  • 480 g whole milk
  • 185 g cream
  • 5 g salt
  • 50 g mint toffees
  • 200 g cream

   Optional for decoration:

  • Chocolate cakes or similar
  • Biscuits or chocolate bars with caramel
  • Glace cherries


First, mix the cornflour with the 58 g of sugar in a bowl then add the cocoa powder. Set the mixture aside.

In a saucepan, heat the 185 g of cream with 480 g of milk and once hot, pour it into the bowl containing the sugar, cornflour and cocoa.

Place the yolks, the salt and the 28 g of sugar in another bowl and mix everything well. Next, pour the previous hot mixture while stirring and mix everything well.

Once mixed, divide the mixture into the cooking jars. Seal the jars well.

Place the jars in the SmartVide for one hour at 80ºC (176ºF).

Once the stipulated time has transpired, cool them quickly.

To decorate, heat the 200 g of cream in a saucepan and toss in the mint toffees. Stir everything until the toffees completely melt in the cream. Once melted, remove from the heat and leave to cool.

When the cream is cold, beat it with a whisk and put it in a piping bag with a curly nozzle.

Open the jars and decorate them with the mint-flavoured cream and the other topping chosen. In this case, cherries, chocolate biscuits and chocolates.

This technique of cooking in jars is very advantageous because the desserts are made and stored in the same container in which they are served.

Also, the heat produced inside the jar empties inside, so the pudding will last longer stored in the chamber without being damaged. It is a very good option for mise-en-place to have the desserts made in advance.