Warm Cocoa Pudding with Candied Pecans
Warm Cocoa Pudding with Candied Pecans is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Whisk egg white in a medium bowl until frothy.
Whisk in sugar.
Add pecans; toss until coated.
Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes.
Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat.
Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture.
Whisk tempered egg mixture into cream mixture in saucepan.
Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes.
Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth.
Serve topped with candied pecans.
Pecans can be candied 1 week ahead.
Store airtight at room temperature.
Pudding can be made 2 days ahead.
Press plastic wrap directly onto surface and chill.
Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.