Chocolate Volcanoes (Puddings)
Source of Recipe
Joanne
List of Ingredients
4 Tablespoons butter
3 Ounces unsweetened chocolate (at room temperature,
coarsely chopped, Hershey's brand)
1/2 cup heavy cream
3 Tablespoons unflavored protein drink mix
2 large eggs (at room temperature) separated
2 large egg yolks (at room temperature)
8 packets Splenda
2 quarts boiling water
Recipe
Heat oven to 375 degrees. Generously spray six 4 ounce
custard cups with non-stick coating. Place cups on a baking
sheet that is 2 inches deep.
With an electric mixer using a high speed, beat egg whites,
after stiff peaks form, add egg yolks, and sugar substitute
and beat again on medium speed until soft peaks form, about
4 minutes.
Melt butter and chocolate in a double boiler. Remove from
heat; cool slightly. Stir in cream and protein drink mix.
In three additions, fold egg mixture and chocolate mixture
together. Divide batter between custard cups. Pour boiling
water around cups to equal 1 inch deep. (Be careful in
handling the hot water bath. Have the pan on the oven rack
or sitting on the open oven door while pouring the hot
water. )
Bake 8 to 10 minutes or until a toothpick inserted near edge
comes out clean and a knife inserted in center comes out
sticky. Cool 3 minutes. Run knife around to loosen, turn
upside down to release onto serving plates. Serve
immediately. These typically will break open and the warm
soft middle of the "volcano" will run out, forming its own
juicy sauce. If you want to serve it later, warm in
microwave before serving. avoid overwarming. Top with a
dollop of lightly sweetened whipped cream if desired.
This recipe yields 6 servings.
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