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Instructions:
Prepare Ingredients:
Preheat your oven to 160°C (320°F).
Break the dark chocolate into small pieces.
Brew strong espresso coffee and measure out 30 ml.
Heat Milk and Cream:
In a saucepan, heat the milk and heavy cream over medium heat until it is just warm. Do not boil. Remove from heat once warmed.
Prepare the Pudding Mixture:
In a large bowl, beat the eggs and egg yolk until smooth.
Add cane sugar and a pinch of salt to the beaten eggs. Mix well.
Pour a portion of the warm milk and cream mixture over the chocolate pieces in a separate bowl. Stir until the chocolate is completely melted and smooth.
Combine and Mix:
Gradually pour the chocolate mixture into the egg and sugar mixture, stirring continuously.
Add the remaining warm milk and cream mixture to the bowl. Stir until everything is well combined.
Pour in the brewed espresso coffee and mix thoroughly.
Bake the Pudding:
Pour the pudding mixture into a fireproof baking dish or mold.
Cover the mold tightly with foil.
Baking in Water Bath:
Place the covered mold in a deep baking sheet or roasting pan.
Carefully pour hot water into the baking sheet so that the water level reaches about halfway up the sides of the mold.
Bake in the preheated oven at 160°C for approximately 35 minutes, or until the pudding is set around the edges but still slightly wobbly in the center.
Cool and Chill:
Remove the pudding from the oven and allow it to cool slightly.
Then, refrigerate the pudding for at least 2 hours, or until thoroughly chilled and set.
Serve:
Once chilled, serve the chocolate and espresso pudding chilled.
Optionally, garnish with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
This chocolate and espresso pudding combines the rich flavors of dark chocolate and espresso coffee, creating a decadent dessert perfect for any occasion. Enjoy the reunion of tastes with this delightful treat!
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