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Categories:
milk vanilla sugar egg yolks salt heavy cream bittersweet chocolate cream chocolate sauce fresh raspberries sprigs water heavy cream sugar cocoa powder
Viewed: 14 - Published at: 3 years agoIngredients
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/4 cup sugar, plus 1/4 cup
- 5 egg yolks
- Pinch salt
- 1 1/2 cups heavy cream
- 12 ounces (327 grams) bittersweet chocolate
- 4 cups diced brioche or Pullman loaf
- Whipped cream, as an accompaniment
- Chocolate Sauce, recipe follows
- Fresh raspberries, as an accompaniment
- Mint sprigs, as an accompaniment
- 3/4 cup (175 grams) water
- 1/2 cup (100 grams) heavy cream
- 1/2 cup (120 grams) sugar
- 1/4 cup (50 grams) cocoa powder
Method
- Preheat oven to 325 degrees F.
- To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar.
- Heat until just boiling.
- In a bowl mix yolks, remaining 1/4 cup sugar and salt.
- Add cream to yolk mixture when cream mixture has reached a boil.
- Meanwhile, heat the chocolate in a double-boiler until melted.
- Place melted chocolate in a large bowl and add warm cream.
- Mix in diced brioche.
- Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray.
- Bake in preheated oven for 12 to 15 minutes.
- Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
- Combine water, cream, sugar, and cocoa in a saucepan.
- Bring to a boil and immediately reduce to a simmer.
- Let mixture simmer until liquids thicken.
- Pass through a fine mesh sieve.
