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Warm Chocolate Pudding
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By Susan Nye

This sinfully rich dessert will warm you up
after a hard day of skiing.

Serves 4

1/4 cup sugar, or to taste
1 teaspoon instant espresso powder
1/4 teaspoon salt
3 large egg yolks
1 cup heavy cream
6 ounces good quality bitter sweet chocolate, preferably Swiss
1/2 teaspoon vanilla
2 tablespoons Kahlua (optional)
Whipped cream for garnish
Chocolate shavings for garnish

Break up the chocolate into small pieces and put it in a small bowl. Set aside.

Put the sugar, espresso powder, salt and egg yolks in a saucepan. Whisk the
mixture until well combined. Whisk in the cream. Cook over low heat, stirring
constantly until it registers 160 degrees on a candy thermometer.  

Pour the custard through a fine-mesh sieve into the bowl with the chocolate. Let
stand for a few minutes; whisk to combine. Stir in the vanilla and Kahlua.    

Divide the pudding among 4 dessert cups or small teacups. Garnish with a
dollop of whipped cream and chocolate shavings. Serve immediately.   
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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