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Warm Chocolate Pudding
printer friendly
By Susan Nye
This sinfully rich dessert will warm you up after a hard day of skiing.
Serves 4
1/4 cup sugar, or to taste
1 teaspoon instant espresso powder
1/4 teaspoon salt
3 large egg yolks
1 cup heavy cream
6 ounces good quality bitter sweet chocolate, preferably Swiss
1/2 teaspoon vanilla
2 tablespoons Kahlua (optional)
Whipped cream for garnish
Chocolate shavings for garnish
Break up the chocolate into small pieces and put it in a small bowl. Set aside.
Put the sugar, espresso powder, salt and egg yolks in a saucepan. Whisk the
mixture until well combined. Whisk in the cream. Cook over low heat, stirring
constantly until it registers 160 degrees on a candy thermometer.
Pour the custard through a fine-mesh sieve into the bowl with the chocolate.
Let stand for a few minutes; whisk to combine. Stir in the vanilla and Kahlua.
Divide the pudding among 4 dessert cups or small teacups. Garnish with a
dollop of whipped cream and chocolate shavings. Serve immediately.
printer friendly
By Susan Nye
This sinfully rich dessert will warm you up after a hard day of skiing.
Serves 4
1/4 cup sugar, or to taste
1 teaspoon instant espresso powder
1/4 teaspoon salt
3 large egg yolks
1 cup heavy cream
6 ounces good quality bitter sweet chocolate, preferably Swiss
1/2 teaspoon vanilla
2 tablespoons Kahlua (optional)
Whipped cream for garnish
Chocolate shavings for garnish
Break up the chocolate into small pieces and put it in a small bowl. Set aside.
Put the sugar, espresso powder, salt and egg yolks in a saucepan. Whisk the
mixture until well combined. Whisk in the cream. Cook over low heat, stirring
constantly until it registers 160 degrees on a candy thermometer.
Pour the custard through a fine-mesh sieve into the bowl with the chocolate.
Let stand for a few minutes; whisk to combine. Stir in the vanilla and Kahlua.
Divide the pudding among 4 dessert cups or small teacups. Garnish with a
dollop of whipped cream and chocolate shavings. Serve immediately.
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