French Silk Pudding


I don’t know about anyone else, but I like the filling of a chocolate pie more than the pie with the crust, so I decided to turn a French silk pie into a French silk pudding instead! I made mine a deep, dark chocolate without a lot of sugar, but you can adjust the amount of sugar to your liking! 


  • 6 ounces unsweetened (or bittersweet) baking chocolate  
  • 2 cups heavy cream
  • 1 cup (2 sticks) butter, softened  
  • 1/4 cup real cane sugar (increase up to 3/4 cup, depending on preference) 
  • 2 TB additional cane sgar 
  • 4 room temperature eggs
  • 1 tsp vanilla
  • 1/2 tsp salt


  1. Melt chocolate in double broiler and then remove from heat.  
  2. Whip the cream with 2 TB of sugar until firm peaks are formed. Refrigerate.  
  3. Beat the butter and 1/4 cup (or more) of sugar until light and fluffy. Slowly add the melted chocolate, vanilla and salt, mixing until smooth. 
  4. Add the eggs one at a time and beat each one thoroughly before adding the next.  
  5. Gently fold in 1/2 the whipped cream mixture until smooth and well combined.  
  6. Scoop the mixture into one large serving bowl or individual serving bowls and top with the remaining whipped cream.