Chocolate shell pudding recipe

Chocolate shell pudding recipe

Great desserts are more than simply sweetness, richness, and appearance; texture also plays an important part in your pleasure. To create texture, we utilise pasta and a creamy chocolate filling in our chocolate shell pudding. A gorgeous dessert for birthdays or dinner parties, topped with beautiful golden brown meringue. This dessert is simple to prepare and may be made the morning of your event.

Chocolate shell pudding suggestions

Cooking the pasta shells in milk softens them and improves the texture. You don’t want the eggs to scramble when you add them to the heated mixture while you’re preparing the mixture. To correct this, gradually add part of the heated mixture to the eggs to balance out the temperature. By piping the meringue in attractive patterns, you can get very creative with the decoration. When the baking is finished, you may also add some nuts and chocolate glaze to the party.

Try this chocolate shell pudding this weekend if you like baking and chocolate. It’s not only gorgeous for gatherings, but it also tastes fantastic.

Chocolate shell pudding recipe

Chocolate shell pudding recipe

Recipe by Gary Dunn

Course: Dessert

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes


  • 120g pasta shells

  • 1 litre milk

  • 30g cocoa powder

  • 2 tbsp. soft brown sugar

  • 2 eggs

  • 120g castor sugar

  • extra milk


  • Put shells and milk into a large saucepan, bring to the boil stirring to prevent sticking. Simmer for 20 minutes.
  • Mix cocoa to a smooth paste with a little cold milk, add brown sugar and mix well. Stir into shell mixture and bring to the boil, stirring all the time until smooth.
  • Beat the egg yolks and add a teaspoon at a time of the warm mixture so that the eggs can become the same temperature and then add the egg yolk mixture into the main mixture. Mixing slowly but well.
  • Pour mixture into an ovenproof dish.
  • Whisk egg whites until stiff and standing in peaks. Add half castor sugar and whisk again until thick. Add remaining sugar, folding in with a metal spoon.
  • Pipe mixture in a pattern over filling. Bake in centre of a 190°C oven for 15 minutes to lightly brown the meringue.
»Chocolate shell pudding recipe«

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