Bittersweet Chocolate Pudding Recipe

8 ounces good quality bittersweet chocolate, chips or finely chopped

5 ounces unsalted butter, cut into 1/2-inch cubes

4 egg yolks

1 egg

1 teaspoon vanilla extract

1/4 teaspoon salt

Put on your favorite Sade album, and preheat the oven to 325 degrees. 

Melt the chocolate and butter together in a double boiler (if you don't have a double boiler, melt them over very low heat, stirring often), until completely combined. Remove the mixture from the heat, taste once, twice, maybe even three times for quality assurance, and set aside.

In a large mixing bowl, beat the egg yolks, egg, vanilla, and salt with a whisk, until frothy. Slowly pour the chocolate mixture into the egg mixture, whisking constantly until fully incorporated, and as thick and lustrous as your sweetheart's hair (unless of course, your sweetheart is The Rock or Billy Zane). 

Divide the pudding among four ramekins, and bake until the sides start to rise and crack, about 15 minutes. The pudding's center should still be soft and fudgy. Serve warm, topped with ice cream or whipped cream, or for serious extra credit, plane tickets to Santorini or a puppy voucher. 

Recipe & Photo by Pastry Chef, Mandy Groom

 

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