Flourless Bittersweet Chocolate Pudding

Makes 4 Shallow 4 Oz. Crème Brûlée Molds

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

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