Rating: 3 stars
96 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 32
  • 2 star values: 20
  • 1 star values: 14
  • 96 Ratings
Judy Lockhart

Gallery

Credit: Stefan Anderson

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325° F. Coat six 5-ounce ramekins with the butter.

    Advertisement
  • Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth.

  • In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.)

  • Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins.

  • Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.

Nutrition Facts

calcium 97mg; 474 calories; calories from fat 57%; carbohydrates 50g; cholesterol 156mg; fat 30g; fiber 3g; iron 2mg; protein 7mg; saturated fat 18g; sodium 176mg.
Advertisement