WEEKDAYS 1e|12c|p

Geoffrey Zakarian's Deep Dark Chocolate Pudding

Geoffrey Zakarian
Servings: 2
1 to 2 hr

Treat yourself to this decadent treat!

  • Ingredients
  • step-by-step directions
Geoffrey Zakarian's Deep Dark Chocolate Pudding
  • 5 Egg Yolks
    2 cup Heavy Cream
    6 ounce Bittersweet Chocolate (Chopped)
    2 ounce Bittersweet Chocolate Shaved for Garnish (58-61% chocolate content)
    1 tablespoon Coffee Liqueur
    1 1/2 cup Whipped Cream for Garnish

  • Place the egg yolks in a mixing bowl and lightly whisk to break them up.
  • Place the cream and chocolate in a medium saucepan over low heat and melt, whisking constantly.
  • Gradually whisk the cream-chocolate mixture into the egg yolks,
  • initially adding no more than a 1/4 cup at time. Pour the pudding
  • mixture back into the saucepan. Cook over low heat, stirring
  • constantly, until the mixture coats a spoon, about 5 minutes. (Lift the
  • spoon out of the pudding and draw your finger across the back; if the
  • line drawn by your finger remains, the pudding is ready.)
  • Add the coffee liqueur.
  • Pour the pudding through a fine sieve into a medium serving bowl.
  • Allow to cool slightly, then cover with plastic wrap and chill (or
  • leave plastic wrap off to form a skin). Once chilled, serve with
  • lightly whipped cream and lots of shaved chocolate.
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