Contributed by: Chef David Parry
by Executive Chef David Parry at Nautilus Restaurant
Makes 6
Unsalted butter softened
Plain flour to dust
Dark couverture chocolate (with highest percent of cocoa)
4 Eggs room temp
1/2 C Heavy cream
1 3/4C Unsalted butter diced into 1/2 inch cubes at room temp
With pastry brush, brush 6 ramekins about 4-oz size with the softened butter, dust with flour, tap out excess flour and place in fridge until needed. Heat a pot with water that fits a bowl on top to melt the chocolate, the water must not touch the bottom of the bowl, and keep water at a simmer, stirring chocolate regularly until smooth and free flowing. Take chocolate off heat before all chocolate is melted so as not to burn chocolate, while still stirring. Whisk the eggs gently in a separate bowl. Bring cream to the boil in separate saucepan over medium heat, cool cream for 5 minutes.
Add one tablespoon of the whisked eggs to the chocolate and gently mix through, add remaining egg and combine with chocolate.Add cream to chocolate mixture until combined. Finally add diced butter and combine until all is melted and smooth. Pour mixture into prepared ramekins and place in fridge for a minimum of 1 hour.
Preheat oven to 400 degrees F for 15 minutes when ready to bake puddings. Place ramekins evenly on a baking sheet and place in oven for 15 minutes, the edges of the pudding will be cracked and the center still soft and just unset. Remove from oven and cool for 3 minutes, place a plate onto of the ramekin and gently turn over, lift off ramekin, serve with vanilla bean ice cream. Delicious!
Hot Couverture Chocolate Pudding
Hot Couverture Chocolate Pudding taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- by Executive Chef David Parry at Nautilus Restaurant
- Makes 6
-
Unsalted butter softened
-
Plain flour to dust
-
Dark couverture chocolate (with highest percent of cocoa)
-
4 Eggs room temp
-
1/2 C Heavy cream
-
1 3/4C Unsalted butter diced into 1/2 inch cubes at room temp
-
With pastry brush, brush 6 ramekins about 4-oz size with the softened butter, dust with flour, tap out excess flour and place in fridge until needed. Heat a pot with water that fits a bowl on top to melt the chocolate, the water must not touch the bottom of the bowl, and keep water at a simmer, stirring chocolate regularly until smooth and free flowing. Take chocolate off heat before all chocolate is melted so as not to burn chocolate, while still stirring. Whisk the eggs gently in a separate bowl. Bring cream to the boil in separate saucepan over medium heat, cool cream for 5 minutes.
-
Add one tablespoon of the whisked eggs to the chocolate and gently mix through, add remaining egg and combine with chocolate.Add cream to chocolate mixture until combined. Finally add diced butter and combine until all is melted and smooth. Pour mixture into prepared ramekins and place in fridge for a minimum of 1 hour.
- Preheat oven to 400 degrees F for 15 minutes when ready to bake puddings. Place ramekins evenly on a baking sheet and place in oven for 15 minutes, the edges of the pudding will be cracked and the center still soft and just unset. Remove from oven and cool for 3 minutes, place a plate onto of the ramekin and gently turn over, lift off ramekin, serve with vanilla bean ice cream. Delicious!
