I am writing this from the US where I have just been celebrating Thanksgiving.
I therefore feel a little bad that I have not had the time to post something suitable on time for this holiday, such as a pecan or pumpkin pie receipe. But I will try and give you one of those in time for Christmas…
In the meantime I thought I’d give you a dark chocolate pudding receipe.
I am calling it pudding as I am in America right now. In England we would probably just call it a rich chocolate pot, as a pudding is usually of the steamed variety there. So as a compromise I will name them Chocolate Pudding Pots. Whatever you want to call it, it is a rich and comforting treat, so quite suitable for these colder days.
One word of warning though, the receipe uses raw egg, so make sure the chocolate puddings get eaten within a day or two and are kept in the fridge.
For 6 portions you will need:
- 2 eggs
- 170g good-quality dark chocolate, finely chopped
- 4 tbsp water
- 4 tbsp caster sugar
- 4 tbsp unsalted butter
- a pinch of salt
- a small pot of double or whipping cream, whipped to soft peaks
Separate the whites and yolks of the eggs and beat the egg whites with an electric whisk until they form stiff peaks. Leave the egg yolks aside for a moment.
Combine the chocolate, water, sugar, butter and salt and melt them gently in a double boiler/ bain marie or even a stainless steel bowl set over a saucepan of simmering water (the water should not touch the bowl though). Remove from the heat, let it cool down for a few minutes and then beat in the egg yolks.
Now gently fold the egg whites under until the mix has a smooth and even texture. Pour into 6 small glasses or bowls (you could use larger ones but as these puddings are so rich, you might find a large sized pudding a bit too much in one sitting) and top with some whipped cream.
Keep in the fridge before serving!