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Melted Chocolate Running from a Whisk
Photographic Print
Zogbaum, Armin
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 La Belle Cuisine - More Chocolate Treats
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Chocolate Pudding
 
“In
the beginning, the Lord created chocolate, and he saw that it was
good.
Then he separated the light from the dark, and it was better.”
~ Unknown
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Chocolate, Cream, Cinnamon
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Cabannes & Ryman
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La Belle Cuisine
Chocolate Pudding
Gourmet
December 1994
"…But finally, it was this
velvety, rich, and gorgeously chocolate dessert from David Page and Barbara Shinn's
charming restaurant, Home, in Manhattan's Greenwich Village, that seemed a perfect choice
as my holiday offering to you."
~ Gail Zweigenthal, former
Editor in Chief, Gourmet Magazine
4 cups heavy cream
3 ounces fine-quality bittersweet
chocolate, chopped fine
6 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. In a heavy saucepan bring cream to a
bare
simmer and remove pan from heat. In a heatproof bowl pour 1 cup heavy cream over chocolate
and let stand until chocolate is melted, about
2 minutes. Stir chocolate mixture until
smooth and stir in remaining 3
cups heavy cream.
In another bowl lightly whisk together
yolks, sugar, vanilla, and a pinch of
salt and whisk in chocolate mixture in stream.
Strain custard through a fine sieve into another bowl and skim froth. Divide custard among
eight 3/4-cup ramekins and put ramekins in a 3-inch-deep baking pan. Add enough hot water
to pan to reach halfway up sides of ramekins and cover pan tightly
with foil. Bake
puddings in middle of oven until edges are just set but
centers tremble, about 50 minutes
(puddings will be very soft and a
tester will not come out clean).
Transfer ramekins with
a slotted metal spatula to a rack and cool to room temperature. Chill puddings, covered
with plastic wrap, 6 hours. Puddings will set as they cool. Serve each pudding with a
dollop of whipped cream.
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