Directions
- 1Chop six ounces of semi-sweet chocolate using a serrated knife.
- 2Bring two and a half cups of heavy cream to a boil, then add two teaspoons of espresso powder and one teaspoon of vanilla extract.
- 3Add the chopped chocolate to the cream mixture and let it sit until the chocolate is completely softened.
- 4In a bowl, separate four large egg yolks.
- 5Add a quarter of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
- 6Whisk the egg yolks, salt, and sugar together.
- 7Temper the egg yolks by slowly pouring the hot chocolate cream into them while whisking.
- 8Strain the mixture through a fine sieve.
- 9Pour the strained mixture into oven-proof glass cups and place the cups on a terry towel in a roasting pan.
- 10Pour boiling water into the roasting pan around the cups.
- 11Cover with parchment paper and transfer the pan to a preheated 325°F oven for 35 to 40 minutes.
- 12Once the puddings are out of the oven and cooled, top with whipped cream.
- 13Cool the puddings and refrigerate for a couple hours before serving.
Ingredients
- 6 ounces semi-sweet chocolate
- 2.5 cups heavy cream
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 0.25 teaspoon salt
- 4 teaspoons granulated sugar
- whipped cream
Equipment
cutting boardserrated knifesaucepanwhiskglass bowlssieveoven proof glass cupsroasting panparchment paperpiping bag
Tips
- Use a serrated knife to cut the chocolate.
- Use French or Belgian semi-sweet chocolate.
- Ensure the chocolate is softened before adding it to the cream.
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