1302. Rich Chocolate Pudding

The word "rich" just had to be included in the title, because with chocolate, egg yolks, and cream, this is indeed a rich chocolate pudding. So rich, in fact, that it absolutely must be served in espresso cups because that's all the amount you can have in a single seating.
The whipped cream topping is not optional either. It sort of airs out and lightens the spoonful of dense chocolate pudding. Do not be scared that the pudding is still completely liquid by the time you pour it into the cups. A few hours (preferably overnight) in the refrigerator will thicken it up delightfully. Note that this recipe makes about 12 espresso portions. Serve with some strong bitter black coffee and perhaps biscotti for a little scooping action.

Ingredients: (serves 12)

5 large egg yolks
1/3 cup  sugar
2 cups heavy cream
225g semi-sweet chocolate, finely chopped
2 tsp  butter
Two pinches of  salt
1/4 tsp vanilla extract
1/2 cup heavy cream, for whipped topping


Method:

Whisk egg yolks with  sugar until fully combined. Slowly drizzle in 2 cups of cream, whisking the whole time.
Pour mixture in a pot and warm  over medium-low heat, stirring frequently, until it is thick enough to coat a spoon. (Don’t let it simmer or boil.)
Place chopped chocolate in the bottom of a large bowl and set a fine-mesh strainer over it. Pour egg yolk mixture through strainer, onto the chocolate. Remove strainer and stir; the heat of the egg yolk mixture should melt the chocolate.
Add butter, salt, and vanilla, and mix until butter is melted and combined.
Divide between small cups and chill until fully cold and set.
Either right before you serve it or, when the chill is off the custard enough that it won’t melt the cream, whip remaining 1/2 cup heavy cream to very soft peaks. Spoon generously over each cup. Serve cold, with strong coffee, and your favorite biscotti.

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