This is the ultimate chocolate pudding! I cant say more, the recipe speaks for itself! Savor the chocolaty goodness. One ramekin of this potent stuff is *more than* enough for 2! (And coming from a chocoholic like me, that's saying something!)
10 ounces bittersweet chocolate (I actually use Valhrona, Schraffen Berger 95% or more! It makes a bitter rich chocolate pudding)
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup half-and-half
1 tablespoon vanilla (increase this a little if you're using the 95% chocolate)
1//2 teaspoon instant espresso powder mixed with 1 tablespoon water, or 1 tablespoon strong brewed coffee
Whipped cream and cocoa powder or chocolate shavings for garnish
Place chocolate in medium heat-proof bowl; set fine-mesh strainer over bowl and set aside.
Whisk yolks, sugar and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to a medium saucepan.
Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on an instant-read thermometer, 8 to 12 minutes. Do not let custard overcook or simmer.
Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among 8 (5-ounce) ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours.
Before serving, let stand at room temperature 20 to 30 minutes.
Serve topped with a dollop of whipped cream whipped to soft peaks with a little sugar and vanilla and garnish with a dusting of cocoa powder or chocolate shavings
No comments:
Post a Comment