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Chocolate Pudding II

Source of Recipe


From "Recipes From Home" by David Page






List of Ingredients



• 4 cups heavy cream
  
• 5 ounces bittersweet chocolate, finely chopped
  
• 6 large egg yolks
  
• 1/2 cup granulated sugar
  
• 1 tsp vanilla extract
  
• Pinch of salt
  






Instructions



1. Preheat the oven to 325° F.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours or overnight. Serve chilled.
   
   Serves 8