Taste of Today Recipes

Taste of Today Recipes

Flourless Bittersweet Chocolate Pudding

Makes 4 Shallow 4 Oz. Crème Brûlée Molds

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    NEWSLETTERS

    Flourless Bittersweet Chocolate Pudding
    • Unsalted Butter      7 Tbsp. 
    • Bittersweet Chocolate-chopped 3.5 Oz.
    • Water                        ¼ Cup
    • Granulated Sugar  3 ½ Tbsp.
    • Large Eggs              2 Each


    Preheat the oven to 275°f.

    Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth.

    While the chocolate is melting, combine the water and sugar in a separate pot and bring to a gentle simmer, stirring to dissolve the sugar. Gradually add to the melted chocolate and whisk until smooth.

    Add the eggs to the chocolate mixture one at a time while whisking. Whisk until smooth.

    Divide the mixture among four shallow baking dishes, place in a casserole dish and add enough boiling water to come halfway up the sides of the baking dishes.

    Bake in the oven for about 20-30 minutes or just until set. Serve slightly warm with ice cream or whipped cream, fresh fruit and a crispy cookie. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com