Decadent chocolate desserts that are sinfully easy to make are dangerous. This one is worth the splurge. The secret is in buying the best chocolate that your budget can afford. We watch for special pricing on our favorite brand (Valrhona) and stock up.
Bittersweet Chocolate Pudding
8 oz best quality bittersweet chocolate
2 tablespoons sugar
1 cup heavy cream
1 cup light cream
6 large egg yolks*
pinch of salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Chop the chocolate. Heat the cream and sugar (hot but not bubbling) and pour over the chocolate. Whisk until smooth. Let cool slightly. In a separate bowl whisk the yolks, salt and vanilla. Take 1/2 cup of chocolate/cream mixture and whisk into the eggs. Slowly add the rest. Pour into custard cups.
Set custard cups in a baking pan. Put into oven and pour hot water into the pan until it comes about 1/2 way up the custard cups. (Careful don’t let the water slosh inside them!) Cover tightly with foil. Bake for approximately 1/2 hour, or just until custard sets (it will still be soft in the center).
*save the whites and make these meringues