Directions
- 1Cut six ounces of semi-sweet chocolate into small pieces using a serrated knife.
- 2Bring two and a half cups of heavy cream to a boil.
- 3Add 2 teaspoons of espresso powder and one teaspoon of vanilla extract to the boiling cream.
- 4Add the six ounces of semi-sweet chocolate to the hot cream and stir, then let it sit until the chocolate is completely softened.
- 5Separate four large egg yolks into a bowl.
- 6Break the egg yolks with a wire whisk.
- 7Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
- 8Whisk the chocolate mixture until completely melted.
- 9Temper the egg yolks by slowly pouring a little bit of the hot chocolate cream into them while whisking.
- 10Pour the custard mixture through a very fine sieve to remove any lumps.
- 11Place a terry towel in the bottom of a roasting pan.
- 12Arrange the oven-proof glass cups containing the custard mixture in the roasting pan.
- 13Pour boiling water into the roasting pan around the cups, creating a bain marie.
- 14Cover the top of each cup with a piece of parchment paper, if desired.
- 15Transfer the roasting pan into a 325-degree preheated oven.
- 16Bake for around 35 to 40 minutes.
- 17Once baked, remove the puddings from the oven and allow them to cool.
- 18Refrigerate the puddings for a couple of hours.
- 19Top with a spiral of whipped cream 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
serrated knifewire whiskbowlfine sieveoven-proof glass cupsroasting panterry towelparchment paperoven
Tips
- Always use a serrated knife to cut chocolate into small pieces easily.
- Use the best chocolate you can find, generally French or Belgian chocolate.
- The fresher the eggs, the better.
- Temper the egg yolks with the hot chocolate cream slowly to avoid cooking them.
- Strain the custard mixture through a very fine sieve to get out any possible lumps and make a gossamer pudding.
- Place a terry towel at the bottom of the roasting pan to keep the cups from shaking in the oven.
- Cover the custards with parchment paper before baking if desired.
- Refrigerate the puddings for a couple of hours before serving.
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