If you know anything about me, you would know that I am an absolute sucker for white chocolate. No, really! Nothing gets me going like a rich, creamy, white chocolate dessert. I also have a weakness for pudding. It should be chilled just right so it feels like a cool spoonful of decadent heaven when you dig into it. So while my cravings were bouncing all over the place, I decided to put them all in one place. Say hello to our ridiculously creamy white chocolate pudding cups!
To balance the flavors, I wanted to add something citrus-y to balance the overpowering sweetness of the white chocolate. That is when I figured lemon would work perfectly to offset both the extra sweet chocolate taste and the sour lemon tang.
Seeing how I love my puddings to pack as much variation in texture as possible, I divide these pudding cups into three layers. First, we had our crumbly wafer base. Next, we had our deliciously smooth white chocolate pudding layer. And lastly, we had our lemon jelly layer.
As if these flavors were not enough to steal my heart, I wanted to give the recipe a little extra flair. Hence, I added a little bit of green food color to the white chocolate pudding layer.
Lemon White Chocolate Pudding Cups
3
servings30
minutes12
minutesKeep your device screen on
Ingredients
- Biscuit Crust
8-10 Vanilla or lemon cookies
2 tbsp melted butter
2 tsp powdered sugar
- White Chocolate Pudding
80g white chocolate
120g heavy cream
1/2 tsp gelatin
3 tbsp water
- Lemon Jelly
1 pack of lemon jelly
Directions
- Begin by preparing your biscuit crust. Crush your cookies until you no longer have any large lumps.
- Add your sugar and butter and combine together well. Now, scoop 2-3 tbsp of biscuit mix in your cups and press them down using a spoon.
- Set your cups aside and prepare your white chocolate pudding.
- In a heavy-bottomed pan, add your heavy cream and white chocolate. Stir well over low heat.
- In a small bowl, add your hot water and gelatin. Mix well until combined and no clumps remain.
- Add your gelatin mixture to the pan and continue cooking until well combined.
- Now pour your white chocolate pudding into your cups. Place in the fridge and allow to set.
- In a bowl prepare your lemon Jell-O Mix according to the packet’s instructions. Remove your cups from the fridge and check if the pudding has set. This is important otherwise the jello will mix with the pudding layer and not form clear separate layers.
- Gently spoon the jello on top and place it back into the fridge for at least an hour.
- Once cool and fully set, you can enjoy your lemon white chocolate pudding cups.
Notes
- If you don’t want to use gelatin in the white pudding, you can cool down the white chocolate and cream mix. Once cool, whip the mixture on high speed with a beater until thick and fluffy.
