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Friday, May 7, 2010

Silky Espresso Pudding

1/2 cup Heavy Cream
2 tsp Instant Espresso
6 oz Bittersweet Chocolate, coarsely chopped
1/4 cup Sugar
1 Large Egg, at room temp
1 tsp Pure Vanilla Extract
Pinch of Salt

Before beginning, place 4 ramekin dishes in the freezer. 

In a small saucepan, bring the cream and espresso powder to a boil over high heat, stirring continuously.

Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, carefully add the hot cream in a steady stream and blend until smooth and silky, about 1 minute.

Transfer the pudding to the ramekins and freeze until firm, at least 20 minutes, or refrigerate overnight. Serve with whipped cream and chocolate curls.

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