These little chocolate puddings are luscious, rich, velvety pots of heaven. I honestly think they are easier to make than chocolate mousse and have a texture that melts in your mouth. Now if that isn’t enough to sell them I urge you to make them for, as they say, the proof of the pudding is in the eating. It goes without saying-though I will- that only good quality chocolate will do. You could go up to an 85% plain chocolate (I’m talking cocoa solids) but you have to know your audience appreciates such an intense chocolate experience.
- 225g plain chocolate, 70% cocoa solids (see intro)
- 425ml double cream
- 80g dark muscovado sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Whipped cream and raspberries to serve
- Finely chop the chocolate and place in a mixing bowl. Put the cream, 140ml water, sugar and vanilla extract in a saucepan and bring to the boil, stirring to dissolve the sugar.
- Pour the hot liquid over the chocolate, leave for a minute then stir until the mixture is completely smooth and all the chocolate has melted.
- Add the beaten egg and, with a stick blender, mix until thoroughly incorporated.
- Pour into espresso cups or ramekins and chill for at least 4 hours until almost set. Decorate with whipped cream and raspberries and serve.