PREP TIME: 10 minutes + 3 hours to chill
COOKING TIME: 15 minutes
MAKES 4 servings
This rich chocolate pudding combines a chocolate egg custard and a silky chocolate sauce for a double chocolatey match made in heaven. Pudding can be dressed up as an excellent no-fuss dinner-party dessert or dressed down as a simple sweet snack to keep in the refrigerator. For a particularly pretty presentation, you can swirl the sauce into the pudding, and then top with the cream and berries.
PUDDING
2 teaspoons powdered unflavored gelatin
2 cups (480 ml) heavy cream, divided
½ cup (95 g) granulated low-carb sweetener of your choice
½ stick (¼ cup/55 g) unsalted butter
6 tablespoons (30 g) unsweetened cocoa powder
Pinch of fine sea salt
4 large egg yolks
1 teaspoon vanilla extract
CHOCOLATE SAUCE
½ cup (120 ml) heavy cream
3 tablespoons granulated low-carb sweetener of your choice
1 tablespoon unsweetened cocoa powder
Pinch of fine sea salt
FOR GARNISH
Fresh berries
Additional heavy cream
- Make the pudding: Sprinkle the gelatin over ½ cup (120 ml) of the cream, whisk with a fork, and let rest for 5 minutes to bloom.
- In a saucepan over medium heat, heat the remaining 1½ cups (360 ml) of the cream, sweetener, butter, cocoa powder, and salt almost to the point of boiling, whisking often.
- While the cream mixture is heating, place the egg yolks in a large mixing bowl and lightly beat until well combined.
- While whisking rapidly, slowly pour the hot cream mixture into the bowl with the egg yolks. Add the bloomed gelatin mixture and continue to whisk.
- Return the cream-egg mixture to the saucepan and continue to cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon. Whisk in the vanilla extract.
- Pour the mixture into a heatproof bowl. Place plastic wrap directly on the surface of the pudding to stop a skin from forming, let cool slightly, then place the pudding in the refrigerator until fully cooled and firm, about 3 hours.
- Make the sauce: Place all the ingredients in a small saucepan and simmer over medium heat for 5 minutes, until thickened, stirring continuously. Pour the sauce into a small heatproof jar and place in the refrigerator to cool before using.
- When ready to serve, remove the chilled pudding from the refrigerator and whisk well until it is smooth and glossy (you can do this by hand for a great biceps workout, or with an electric beater).
- Divide the pudding among 4 individual serving dishes. Drizzle the cooled chocolate sauce on each serving and top with cream and fresh berries.
