Taste of Today Recipes

Taste of Today Recipes

Flourless Bittersweet Chocolate Pudding

Makes 4 Shallow 4 Oz. Crème Brûlée Molds

By Chef Jamie Roraback
|  Sunday, Feb 9, 2014  |  Updated 8:19 AM EDT
View Comments (
)
|
Email
|
Print
Flourless Bittersweet Chocolate Pudding

advertisement

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

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
Get Fit With NBC Connecticut!
The Health & Wellness Festival is back in... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out