Triple Chocolate Pudding

Prep Time

25 minutes + cooling

Cooking Time

15-20 minutes


4 people

Light, fluffy with a rich chocolate flavour, this recipe by Sam Stern is sure to impress!


  • 110g Divine 70% Dark Chocolate
  • 50g Divine White Chocolate
  • 50g Divine Milk Chocolate, chopped
  • 70g Fairtrade caster sugar
  • ½ tsp grated orange zest
  • A very small pinch chilli flakes
  • 4 eggs, separated



Melt the dark and white chocolate in a heatproof bowl over simmering water.


Pre-heat the oven at 200°C/400F/Gas 6.


Generously grease 4 ramekins with butter


Put a dash of sugar in each ramekin and swirl to coat the base and sides to help the mix rise.


Add the orange zest and chilli to the melted chocolate and stir until smooth and glossy.


Add a pinch of salt to the egg whites then beat until stiff with an electric hand whisk.


Add the remaining sugar to the yolks and beat vigorously until you get a thick pale mousse.


Divide the milk chocolate into the ramekins. Pour the chocolate mix into the yolks and stir until well mixed.


Beat a small amount of egg white into the chocolate mix to loosen, then carefully fold the remaining egg whites. Be careful not to over mix.


Pour mix into the ramekins. Bake for 15 minutes, but check after 12 minutes. You may need up to 20minutes . The puddings are good when they are risen and firm but don’t overdo them. Stick a spoon in there – eat as they are or pour in some foam or cream or add a dollop of ice-cream.