Bittersweet Chocolate pudding
Serves 6
6 ounces bittersweet chocolate, roughly chopped
2 cups heavy cream
3 tablespoons sugar
4 large egg yolks, lightly beaten
Pinch of salt
1 tablespoon pure vanilla extract
Preheat the oven to 325 degrees. Place the 1/2 cup of the cream and chocolate in a metal bowl over simmering water, (the bowl not touching the water). Or Top of a double boiler? ) until the chocolate melts. Stir to mix thoroughly until smooth and remove from the heat.
Place the remaining cream in a saucepan over low heat and bring to a simmer, stirring occasionally. When the cream is scalded (heated through and a light skin forms on top) add the sugar and salt and remove from the heat and stir until the sugar has dissolved.
Whisk the hot cream into the chocolate mixture until well blended and smooth. Slowly whisk the chocolate mixture into the yolks and return to metal bowl and place back over the water, stirring constantly 3 to 4 minutes.
Pour the mixture into 6 4- ounce soufflé cups and place on a rimmed baking sheet. Cover with foil and place in the oven to bake 15 to 18 minutes. The center will be soft and the edges slightly firm when you remove it from the oven. Uncover and remove from the pan and place on a rack to cool. Let sit at room temperature or refrigerate for about an hour before serving. Serve with lightly sweetened whip cream.
(I like this best served when it is still slightly warm, but it is also good cold.
If you like your pudding a little sweeter use half semi sweet chocolate and half bittersweet)