Melted Chocolate Running from a Whisk
Melted Chocolate Running from a Whisk
Photographic Print

Zogbaum, Armin
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La Belle Cuisine - More Chocolate Treats

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Chocolate Pudding



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“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
Chocolate, Cream, Cinnamon
Art Print

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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