When I was invited to teach a class with nothing more than a hot plate as equipment, I came up with this unbelievably rich, pure chocolate pudding, a miracle of simplicity. It can be made on the stovetop in under 15 minutes. My friend Julie named it because it is a pudding fit for a princess, or some very lucky guests. It's gorgeous served in elegant demitasse cups or mounded in martini glasses and topped with a dollop of whipped cream. The pudding can also be poured into baked miniature tart shells. Princess Pudding is best served at room temperature, to bring out the chocolate flavor. It can be refrigerated as long as 2 days.
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
MealDinner, Kid Snack
MoodBlue, Romantic, Stressed
Taste and TextureChocolatey, Creamy, Sweet
Type of DishPudding
- 1¼ cups heavy cream
- ½ cup sugar
- ½ vanilla bean, split lengthwise
- 5 large egg yolks
- 7 ounces semisweet chocolate, finely chopped
- Cappuccino Whipped Cream, for serving
In a small saucepan, combine the cream and sugar. Using the back of a paring knife, scrape the vanilla bean seeds into the mixture. Toss in the bean. Place over medium heat and bring just to a simmer. Remove from the heat.
In a mixing bowl, whisk the egg yolks until frothy. Slowly pour one-third of the cream into the yolks, whisking constantly. Pour the mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture coats the back of a spoon (about 160°F).
Remove from the heat. Remove and discard the vanilla bean. Add the finely chopped chocolate and whisk until melted and smooth.
While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups. Let cool slightly, then top with loosely whipped cappuccino cream and serve.
2004 Fran Bigelow and Helene Siegel