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Chocolate Pudding

List of Ingredients





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



Recipe



Preheat oven to 325 degrees.

Bring whipping cream to simmer in large, heavy saucepan, then remove pan from heat.

Place chocolate in large stainless-steel bowl, add 1 cup of the warm cream, and let stand until chocolate is melted. Stir chocolate mixture until it is smooth, then stir in remaining cream.

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

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

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

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.