“In the beginning, God created chocolate, and He saw that it was good. Then He separated the light from the dark, and it was better.” These words from the Apocrypha affirm the importance of dark chocolate in the following celestial recipe.
4 cups heavy cream
5 ounces bittersweet chocolate, finely chopped
6 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
1. Preheat oven to 325 degrees.
2. Bring the heavy cream to a simmer in a large heavy saucepan and remove the pan from the heat.
3. Place the chocolate in a large stainless steel bowl, add 1 cup of the warm cream, and let stand until the chocolate is melted. Stir the chocolate mixture until it is smooth, then stir in the remaining cream.
4. In a separate large bowl, whisk together the egg yolks, sugar, vanilla, and salt. Gradually whisk in the chocolate mixture.
5. Strain the mixture through a fine mesh strainer and skim the froth from the top.
6. Pour the pudding into eight 6-ounce ovenproof ramekins or coffee cups. Place them in a deep baking pan and put the pan in the preheated oven. Add enough hot water to the pan to reach halfway up the sides of the cups, cover the pan with aluminum foil and crimp it along the edge to form a tight seal.
7. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-sized area at the center.
8. Remove the cups from the water bath and let cool at room temperature. Refrigerate for several hours or overnight.
9. Serve chilled topped with a dollop of fresh whipped cream.