Claire Saffitz Teaches How To Make Delicious Chocolate Coupes

Ingredients

• 2 2/3 cups Whole Milk (can use 2% milk)
• 5 large eggs Large Eggs (use 4 yolks and 1 whole egg)
• 3 tablespoons Cornstarch (ensure no lumps)
• 1/4 cup Unsweetened Cocoa Powder (sifted)
• 2/3 cup Light Brown Sugar (packed)
• 1 pinch Kosher Salt
• 1 teaspoon Instant Coffee Granules (optional, enhances chocolate flavor)
• 2 teaspoons Vanilla Extract (pure extract)
• 4 tablespoons Unsalted Butter (cut into pieces, cold)
• 4 ounce Semisweet or Bittersweet Chocolate (high-quality, chopped; can use famous chocolate wafers broken up)
• 8 ounce Chocolate Wafer Cookies (crushed; famous chocolate wafers preferred)
• 1 2/3 cups Heavy Cream (cold, for whipping)

Instructions

1. Combine Dry Ingredients

   In a medium bowl whisk together the light brown sugar, unsweetened cocoa powder, cornstarch, instant coffee (if using), and a pinch of kosher salt until fully combined and free of lumps.

   Time: PT5M

2. Heat Milk

   Pour the milk into a medium saucepan, add a pinch of salt, and warm over medium heat until just beginning to simmer. Do not let it boil.

   Time: PT5M

3. Whisk Egg Mixture

   In a separate bowl, lightly beat the 4 egg yolks and 1 whole egg. When the milk is near simmering, slowly whisk the egg mixture into the dry ingredients until fully incorporated.

   Time: PT3M

4. Blanch the Mixture

   Using the whisk, vigorously whisk the combined egg‑dry mixture for about 2‑3 minutes until the color lightens dramatically and the mixture becomes thick enough to form a ribbon that falls back onto the whisk.

   Time: PT3M

5. Temper with Hot Milk

   While whisking continuously, slowly stream about two‑thirds of the hot milk into the bowl, creating a smooth, warm mixture.

   Time: PT2M

6. Cook the Pudding

   Transfer the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, scraping the bottom and sides. When the mixture reaches a steady boil and shows slow bubbling, whisk for an additional 15 seconds to fully activate the cornstarch, then remove from heat.

   Time: PT7M

7. Incorporate Butter and Chocolate

   Immediately add the cold butter pieces and chopped semisweet chocolate to the hot pudding. Whisk until both are completely melted and the mixture is glossy.

   Time: PT2M

8. Add Vanilla and Chill

   Stir in the vanilla extract. Transfer the pudding to a quart‑size container, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 4 hours until fully set.

   Time: PT2M

9. Whip the Cream

   In a large, cold mixing bowl, pour the heavy cream. Using a hand mixer on low speed, beat until it begins to thicken, then increase to medium‑high and whip to soft peaks.

   Time: PT5M

10. Crush the Cookies

    Place the chocolate wafer cookies in a zip‑top bag and crush with a rolling pin or the flat side of a meat mallet until you have a mixture of fine crumbs and small pieces.

    Time: PT3M

11. Assemble the Chocolate Coup

    Divide the chilled pudding evenly among four coupe glasses (about 1/3 cup each). Top with a generous spoonful of whipped cream, then sprinkle a layer of crushed cookies. Add a second layer of pudding, more whipped cream, and finish with a final dusting of cookie crumbs.

    Time: PT5M

12. Serve

    Enjoy the Chocolate Coup straight from the coupe glasses. Optionally garnish with a dusting of cocoa powder or a single chocolate wafer.

    Time: PT0M

Nutrition Facts

Calories

1060

Protein

26 g

Carbohydrates

72 g

Fat

56 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Milk: half-and-half, heavy cream diluted with water
• Instead of Large Eggs: pasteurized egg yolks
• Instead of Cornstarch: arrowroot powder, tapioca starch
• Instead of Unsweetened Cocoa Powder: Dutch-processed cocoa powder
• Instead of Light Brown Sugar: dark brown sugar, coconut sugar
• Instead of Kosher Salt: sea salt
• Instead of Instant Coffee Granules: espresso powder, omit
• Instead of Vanilla Extract: vanilla bean seeds
• Instead of Unsalted Butter: margarine, vegan butter
• Instead of Semisweet or Bittersweet Chocolate: dark chocolate 70% cacao
• Instead of Chocolate Wafer Cookies: chocolate graham crackers, Oreos (chocolate flavor)
• Instead of Heavy Cream: whipping cream, cold half-and-half (less stable)

Equipment Needed

• Medium Saucepan
• Whisk
• Large Mixing Bowl
• Medium Mixing Bowl
• Hand Mixer
• Measuring Cups and Spoons
• Plastic Zip-top Bag (optional)
• Spatula

Critical Steps — Do Not Skip

• Whisk the egg‑dry mixture until it lightens dramatically (blanching).
• Cook the pudding to a steady boil and whisk an extra 15 seconds to fully activate cornstarch.
• Do not scrape the bottom of the saucepan when transferring the pudding; avoid curdled bits.
• Cover the pudding surface with plastic wrap to prevent skin formation before chilling.

Chef Tips from the Video

• For an extra depth of flavor, scrape the seeds of a vanilla bean into the milk at the start.
• A pinch of sea salt at the end brightens the chocolate flavor.
• If you prefer a sweeter dessert, fold a tablespoon of powdered sugar into the whipped cream.

Troubleshooting

Storage

Refrigerator: Store the pudding and whipped cream separately in airtight containers for up to 3 days.

Freezer: Not recommended; texture may separate.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chocolate pudding a day ahead and keep it chilled; it will set even more firmly.
• Whip the cream just before serving to maintain volume.
• Assemble the coupes no more than 2 hours before serving to keep the cookie layer crunchy.

Frequently Asked Questions