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Chocolate Pudding




Source of Recipe


Reprinted with permission from Recipes from Home, by David Page and Barbara Shinn (Artisan Books, 2001).


List of Ingredients




4 cups heavy cream
5 ounces bittersweet chocolate (see Note*), finely chopped
6 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt



Recipe



Preheat the oven to 325 degrees.

Bring the heavy cream to a simmer in a large heavy saucepan, then remove the pan from the heat. Place the chocolate in a large stainless-steel bowl, add 1 cup of the warm cream, and let stand until the chocolate is melted. Stir the chocolate mixture until it is smooth, then stir in the remaining cream.

In a separate large bowl, whisk together the egg yolks, sugar, vanilla, and salt. Gradually whisk in the chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top.

Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled. Serves 8.

*Note: Bittersweet chocolate has sugar, vanilla and lecithin added to the pure chocolate liquor and cocoa butter. Although semisweet usually has more sugar, the two are pretty much interchangeable in recipes.