Sometimes, only chocolate will hit the spot. Rediscover classic pudding pleasure.
Ingredients
- 125ml double cream
- 125g good-quality dark chocolate, finely chopped
- 1 tbsp brandy (optional)
- 2 medium free-range eggs, separated
Method
- 1. Heat the cream in a saucepan over a medium heat until just boiling, then remove from the heat. Put the chocolate in a heatproof bowl, pour over the hot cream and stir until the chocolate melts. Add the brandy (if using), and whisk in the egg yolks.
- 2. In a separate clean, dry bowl, whisk the egg whites until just stiff, then gently fold into the chocolate mixture with a metal spoon, being careful not to knock all the air out. Spoon into little bowls or glasses and chill for 1-2 hours in the fridge to set. Serve with mint biscuits.
Nutritional info
PER SERVING 352kcals, 27.1g fat (15.5g saturated), 5.9g protein, 20.7g carbs, 19.4g sugar, 0.1g salt, 1g fibre