Lavender Scented Rich Chocolate Pudding

A few weeks ago, I stumbled across the wonderful Heather’s Chocolate Pudding recipe. The description of the pudding said “A spoon-clinging custard that melts in your mouth like a truffle.” It got me thinking, what would that be like! I was smitten by the sheer description and I knew I had to try it. I had some beautiful culinary lavender gifted to me by a friend, in my kitchen and I was tempted to use it in the recipe. I am so glad I did. A melt-in-mouth dark chocolate pudding that leaves just a note of lavender’s flowery scent as an after taste, it’s heavenly!

If you are not a fan of lavender, you may leave it out completely. You can try so many flavour combinations with this pudding’s base: cinnamon, nutmeg, orange zest, caramel, passion fruit, nutella…I could go on and on.  This is also not the typical bouncy textured pudding. As mentioned, it’s more like a rich truffle. Call it what you want but it’s a total stunner!

So let’s begin!

Here is what we need: 

200 gm dark chocolate (55-70% cocoa)

40 gm milk chocolate

2 cups heavy cream

1 1/2 tsp culinary lavender seeds

6 egg yolks

5 tbsp granulated sugar

1/2 t vanilla extract

1 tbsp salted butter


Chop up the dark chocolate and the milk chocolate and throw them in a heavy bottomed sauce pan or a borosil bowl.


Melt the chocolate on a double boiler. You can also melt the chocolate in the microwave by heating for 20 second intervals. I almost always use the double boiler method cz I just cannot risk burning the precious chocolate.


Pour the cream in a heavy bottomed sauce pan.


Add 1 1/2 tsp of organic, culinary grade lavender seeds. If you do not have lavender or don’t like it then leave it out. Although, I would highly recommend that you add some spice or flavour to this chocolate pudding.


Put the pan on low heat and let it simmer. Do not let it boil violently.

Meanwhile, add the sugar to the yolks.


 Beat until yolks become pale yellow.


Remove the saucepan from the stove and give it a good stir for the flavour to infuse.


Strain the cream thorough a fine sieve.


Add the hot cream to the egg yolks, in a very thin stream and whisk constantly. Do not add the hot cream all at once or it will cook the eggs.


Pour the mixture into a saucepan and cook over low heat, stirring the custard constantly. Do not leave the custard unattended even for a second. Do not let the custard boil. Remove from the heat when it’s thick enough to coat the back of a spoon.


If you follow the procedure carefully and patiently, you will most likely end up with a smooth, lump-free custard. If you see any lumps, then pass it through a fine strainer.


Pour the warm custard on the chocolate


Gently whisk the custard and the chocolate mix


The pudding will have a lovely and glossy texture. Oh yum!

Whisk in the butter which I completely forgot to click. Please use your imagination. Thanks :)


You can set the pudding in a large bowl and scoop out while serving once set, or divide it into individual bowls. Refrigerate for at least 4 hours or overnight.


Serve with fresh fruits or a dollop of fresh cream or roasted dry fruit. It tastes spectacular and though you will feel that it’s not bouncy like a typical pudding, it will melt in your mouth as soon as you keep it on your tongue. It’s magical.

You must absolutely make this pudding and invite me over to share it!





Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

4 Responses to “Lavender Scented Rich Chocolate Pudding”

  1. Aakriti
    December 10, 2014 at 12:23 am #

    Can u please provide an alternative for egg yolk in your cake and pudding recipes.

    • December 10, 2014 at 2:15 pm #

      Hi Aakriti, I have put a recipe for eggless chocolate cupcakes which can also be made into a cake on the blog. For this pudding recipe,I cannot surely say if it will work, but you could make a vegetarian custard using custard powder and mix it in the chocolate.

  2. Shweta K.
    February 23, 2017 at 2:53 pm #

    Hi Yeshi, Where do you source the culinary grade Lavender seeds from?

    • March 2, 2017 at 7:26 pm #

      Hi Shweta,

      I got them from a friend who lives in the U.S. I could not find them in India.

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