Salted Chocolate Pudding With Whipped Sour Cream Recipe (2024)

By Alison Roman

Salted Chocolate Pudding With Whipped Sour Cream Recipe (1)

Total Time
45 minutes, plus 3 hours’ chilling
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A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.

Featured in: Desserts That Bring the Party, but Not the Fuss

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Yield:8 to 10 servings

    For the Pudding

    • 8ounces/225 grams bittersweet chocolate (65 to 70 percent), finely chopped
    • 3cups/720 milliliters heavy cream
    • 3cups/720 milliliters whole milk
    • cup/30 grams cocoa powder
    • cups/300 grams granulated sugar
    • 6large egg yolks
    • cup/45 grams cornstarch
    • 1teaspoon kosher salt
    • 1teaspoon vanilla extract (optional)

    For Assembly

    • 3cups/720 milliliters heavy cream
    • ¾cup/90 grams confectioners’ sugar
    • 3cups/720 milliliters sour cream
    • 12ounces/340 grams thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers
    • Flaky sea salt

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

1120 calories; 85 grams fat; 50 grams saturated fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 86 grams carbohydrates; 2 grams dietary fiber; 61 grams sugars; 11 grams protein; 938 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Salted Chocolate Pudding With Whipped Sour Cream Recipe (2)


  1. Step


    Make the pudding: Place chocolate in a large bowl; set aside.

  2. Step


    Heat heavy cream, milk, cocoa powder and ¾ cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.

  3. In a large bowl, whisk together the remaining ¾ cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.

  4. Step


    Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.

  5. Step


    Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.

  6. Step


    Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners’ sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.

  7. Step


    To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish — the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.

  8. Step


    Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.



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What? You actually made the recipe as written and are using this space to comment on the end product? What kind of craziness is this??

LS Gourmet

Did it just as written and thought the chocolate pudding part was too sweet. But then the sour cream/whipped cream and the flaky salt managed to cut right through the sweet and tamed it. Kudos for thinking up the combination.


Well worth it and not a lot of effort at all. I used half the sugar (we don't like our desserts as sweet), 85% chocolate (by accident) and gluten-free digestive biscuits and added fresh raspberries and blueberries on each layer of cream. It was delicious.

Pat Q

No. You absolutely have to add the salt or the entire dessert will have to be tossed. And you might be arrested.

Eric S

I made the chocolate pudding part of this recipe today. It came out very sweet. I strongly suggest reducing the sugar used from 1.5 cups to 1 cup.


This is actually very simple to put together and will earn oohs for the taste and the eye candy when served.....BTW, I have 2 trifle bowls just like the one in the photo and plan to use them this holiday season......may you all have delicious days ahead.....

maryanne Talbott

Question: Recipe calls for a total of 12 cups of cream/milk/sour cream (plus 6 egg yolks and lots of other stuff), yet says it serves 8-10. This seems like awfully large servings. Is this correct?


Alternating layers of Chocolate pudding and chocolate mousse sounds intriguing … as does the cookie mixture(s): Crushed 'Nila Wafers for sure; crushed un-iced Oreo cookie wafers; crushed madeleines; crushed Pepperidge Farms Milano cookies.I think the introduction of fruits to be genius … especially raspberry or blackberry in skipped layers … prepared as a compote, with lemon juice and zest.Finally, I firmly believe flaky salt or Kosher salt should be liberally applied on alternating layers

Mary C

Thanks for review - I like to read reviews because it helps me to decide if I want to make it not.


@CEWelles you're talking about spooning two different substances into a vessel here mate. Seemed manageable to me. I found it fantastic, retro and rich


If you can find them, I believe the Anna's Ginger Thins Swedish cookies I think would make an excellent crumble in the layers.


I halved the recipe so I could try it out before making it for the big Christmas dinner. I didn't have any cookies on hand but I had pretzel crisps that I used instead. We loved it. I'll go with the pretzels for the Christmas trifle too. This recipe is a wonderful combination of sweet, tangy, and salty and such a luxurious mouthfeel.


Something that would be super helpful is the approximate size of the trifle or other serving bowl needed to serve as one big dessert: is that something anyone who has followed the recipe could answer?

kerri t

I made all three sections well in advance, left the pudding and whipped cream in the frig, and literally assembled a few minutes before serving and it worked great.


i made this today. i reduced the sugar for the pudding by half and it was still extremely sweet. i decided not to add the confectioners' sugar for the whipped cream and it helped lighten it all up a bit. i used a mixture of crumbled nilla wafers and plain chocolate wafers for the cookie layers. overall this recipe was serious hit with kids and adults.


How many servings does this recipe make?

start whip cream

Start with cream layer put cookies on top of cream because cream is softer than chocolate


Have made this several times to rave reviews. I used ginger snaps and added broken pieces of Heath Bars to each layer. Delicious!


Used only 2c sour cream. Could use less cream also and less powdered sugar also.


I added broken heath bars to each layer and on top. Added a nice crunch!


I have a picky dessert eater but this fits the bill for does make a lot and we'll be eating it for a while. I could not bring myself to use the full amount of heavy whipped cream for the pudding but it was still delicious. I used some Pepperidge Farm cookies-those worked great. The salt made it for all of us! Yum. I would decrease the amount of sour cream next time.


Hi there. CAn anyone tell me if the leftovers can be frozen ? The pudding was sooooo big !


Like another poster, I found the layering of the pudding tricky because it was quite dense. Super rich dessert. I think I'd prefer as a little pot au choc with lots of the cream on top. Didn't really see the point of the cookie crumbles, but that's probably just me.


This was a decadent dessert for a small holiday party. I used a thin mint type cookie, which were delicious, and made it several hours ahead and it was great. Six adults ate not even one quarter of it. We had already had a big meal, but this could serve a lot more people.


The pudding alone is to die for. I agree with the comments about reducing the sugar. I also added 3/4 of the quantity of sour cream to the whipped cream. It didn’t need the full amount.


Made the recipe as written. I thought the flavors were great and the pudding wasn't too sweet for me, but I thought the whipped cream to pudding ratio was much too high. I"d recommend something more like a 1:2 ratio of whipped cream to pudding. Perhaps not a pretty in the serving bowl but much more appealing to eat.


Simply amazing! For years my only trifle making experience was instant chocolate pudding, brownies made from a box, toffee bits, Kahlua, and cool whip (not a bad combo). This recipe took things to a whole new level that my grown up taste buds are applauding.


I made this tonight. The pudding is delicious. I used 1/2 cup less granulated sugar and didn't miss it at all in terms of sweetness.As for the sour whipped cream, this recipe produces an industrial quantity -- way too much compared to the amount of pudding, and so I didn't end up using all of the cream. My assembly did not look nearly as pretty as the one pictured here since the proportion of pudding to cream was off. It still tasted delicious and very indulgent though!


I made this recipe for Christmas. I halved it, and it produced 6 generous servings. I used Stauffer’s ginger snaps and almost doubled the amount of cookie crumbles called for. To complement the ginger snaps, I added about a half tsp of cinnamon to the chocolate pudding. I did a sour cream to whipping cream ratio that was closer to 1/3 sour cream and 2/3 whipping cream. It came out fantastically! Rich, but also light after a heavy dinner. My sister, who is a chef, is already requesting it again.


Made this dish following the recipe exactly, and received rave reviews all around. Maybe the best chocolate pudding I've ever had. I'd eat that on its own any day. But when paired with the whipped sour cream, it's a deep, tangy, indulgent dish. Perfect for the holidays.

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Salted Chocolate Pudding With Whipped Sour Cream Recipe (2024)
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