Burnt Caramel Chocolate Pudding
What better way to celebrate our newest chocolate bar, Dark Salted Burnt Caramel, than with an indulgently rich Chocolate Pudding. Easy to prepare in advance, this little cup of decadence is perfect for any occasion!
- 2 eggs, at room temperature*
- 170 g Dark Salted Burnt Caramel, finely chopped*
- 4 tablespoons water
- 4 tablespoons Mascobado Cane Sugar
- 3 tablespoons unsalted organic butter
- tiny pinch of fine grain sea salt (optional)
topping: whipped cream (optional)
Combine the chocolate, water, sugar, butter and a pinch of salt in a double boiler. If you don't have a double boiler, you can create one by combining the ingredients in a medium stainless steel or glass mixing bowl, and then placing this bowl on top of a small saucepan of water. Apply a small amount of heat, just enough to melt the chocolate slowly. Stir until the ingredients come together smoothly.
While chocolate is melting, separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks. Save the yolks for later.
Remove the melted chocolate mixture from the heat, and beat in the egg yolks. Add the egg whites and fold gently until the pudding is smooth. Pour the pudding into serving cups and chill - preferably for a few hours. Optional: serve topped with a bit of whipped cream.
*This recipe uses raw egg - children, pregnant women and anyone with a compromised immune system should avoid eating uncooked egg.
Adapted from Heidi Swanson's Glissade Chocolate Pudding Recipe on her website www.101cookbooks.com