Glissade Chocolate Pudding

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 Recipe for Glissade Chocolate Pudding


A challenging to top chocolate pudding. This is the recipe I'll be using going forward whenever you come over for dinner and I decide chocolate pudding would make a good dessert.

INGREDIENTS
  • 2 eggs, quickly cooled to room temperature before use
  • 6 ounces/170 g of coarsely chopped, premium dark chocolate
  • Water, 4 tablespoons
  • 4 tablespoons of sugar, fine-grain
  • Unsalted butter, 4 tablespoons
  • Crystalline sea salt
INSTRUCTIONS

Separate the egg yolks and whites. The egg whites should be beaten in a large basin until they retain very firm peaks.

In a double boiler, combine the chocolate, water, sugar, butter, and a dash of salt. If you don't have a double boiler, you may make one by putting the ingredients in a medium stainless steel bowl, setting this bowl above a small pot of boiling water, and then turning the heat to medium-low. The goal is to heat the chocolate gently yet sufficiently for it to melt. Mix things together thoroughly by stirring.

After taking it off the heat, beat in the egg yolks. When the pudding has a consistent texture, add the egg whites and gently fold until combined. Pour the pudding into serving glasses or cups and refrigerate well, ideally overnight. Serve with some whipped cream on top.


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