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CHOCOLATE PUDDING

List of Ingredients




CHOCOLATE PUDDING

4 cups heavy cream
5 ounces bittersweet chocolate, finely chopped
6 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla
1 pinch salt

Preheat oven to 325 degrees. Bring cream to a simmer in a large heavy
saucepan; remove pan from heat. Place chocolate in a large stainless
steel bowl, add 1 cup of warm cream and let stand until chocolate
melts. Stir chocolate mixture until smooth. Stir in remaining cream.

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

Pour pudding into 8 (6-ounce) ovenproof ramekins. Place them in a
deep baking pan and put pan in the oven. Add enough hot water to the
pan to reach halfway up the sides of ramekins. Then cover pan with
aluminum foil. Bake puddings about 50 minutes. When gently shaken,
they should look set around edges but not quite set in a quarter-size
area at center.

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

Yield: 8 servings.

Recipe