Rich Chocolate Pudding:
4 oz semi-sweet chocolate
1 cup heavy cream
3 tbs sugar
1 egg plus 2 egg yolks
1 tbs vanilla extract
Pre-heat the oven to 350 degrees. Break the chocolate up into small
pieces and put it in a medium sized mixing bowl with the heavy cream.
Place the bowl in the microwave oven. Microwave it on high for one minute,
then stir it and microwave it for another minute. Remove and stir again.
It will probably take one more minute of cooking for the chocolate to melt.
When the chocolate is melted, add the sugar and stir. Set aside.
In a second bowl, use a handheld egg beater or an electric mixer to beat
the egg and the egg yolks. When they are well mixed and the chocolate mixture
is lukewarm, add the chocolate mixture to the eggs very gradually, stirring
constantly. Stir in the vanilla extract. Carefully pour the pudding into four
or six little custard cups. Cover each with aluminum foil. Set the dishes in a
baking pan and pour boiling water into the pan so it reaches about halfway up
the sides of the dishes.
Place the pan in the lower third of the oven and bake the puddings for 20 minutes
or until a knife blade inserted into the center comes out clean. Be careful not to
overcook or they will burn! Remove from the oven and cool.
Serves four to six
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