I have been remiss by not yet including a chocolate dessert here on The Wine Chef blog! Below is an easy recipe for individual ramekins of chocolate pudding. One thing I love about this dessert is the look on people's faces as they discover the yummy surprise at the bottom! I also love how the cinnamon flavor is very subtly infused into the chocolate which adds a nice twist to the dessert.
2 cups half & half
1 vanilla bean, split lengthwise.
1 cinnamon stick
3 ounces semisweet chocolate, chopped
6 egg yolks
1/4 cup granulated sugar
3 ounces bittersweet chocolate, chopped
Powdered sugar (optional)
1) Preheat oven to 300 degrees F. Place half & half in a heavy medium-sized saucepan. Scrape in seeds from vanilla bean. Add bean and cinnamon stick and bring to simmer. Remove from heat and let steep for 30 minutes.
2) Return half & half to simmer. Remove from heat and add 3 ounces of the semisweet chocolate. Stir until melted and smooth. Discard cinnamon stick and vanilla bean.
3) Whisk egg yolks and sugar together in medium-sized bowl. Gradually whisk in half & half mixture.
4) Divide bittersweet chocolate among six 3/4-cup ramekins. Pour custard into ramekins and place in baking pan. Add enough hot water to pan to come halfway up the sides of the ramekins.
5) Bake until custards are just springy to touch, about 40 minutes. Remove from pan and cover ramekins with foil. Refrigerate until well chilled. Sprinkle custards with powdered sugar and top with berries and mint, if desired, and serve.