Chocolate Pudding with Vanilla Sauce
Ingredients
- For the vanilla sauce
- 50 grams white Couverture
- 125 milliliters milk
- 100 grams Whipped cream
- ½ Vanilla bean
- Also
- 2 Tbsps Chocolate granola for decoration
- 2 Tbsps Raspberry sauce
- For the chocolate pudding
- 70 grams dark Couverture
- 70 grams softened butter
- 80 grams sugar
- sugar (for the molds)
- 6 egg yolks
- 1 centiliter Rum
- 6 egg whites
- 1 pinch salt
- 40 grams ground almonds
- butter (for greasing)
Preparation steps
For the pudding, melt chopped chocolate over a hot water bath and let cool to room temperature again. Grease molds with butter, sprinkle with sugar and chill in refrigerator. Beat butter until fluffy and gradually stir in egg yolks. Add chocolate and rum. Whisk the egg whites with pinch of salt and 1/3 of the sugar slowly until stiff and gradually add remaining sugar. Fold only 1/3 of egg whites into the chocolate mixture at first. Mix the remaining 2/3 with the almonds and then fold in. Line a deep baking tray with paper towels and pour in enough boiling water to cover bottom 1/3 of molds. Fill molds 3/4 full with pudding and place in the baking tray. Cook for about 20 minutes at 250°C (approximately 475°F).
For the vanilla sauce, chop chocolate. Boil milk and cream with the cut vanilla pod, add chocolate and dissolve carefully. Cool, stirring occasionally. Remove vanilla pod.
Remove pudding molds from oven and let stand briefly. Then carefully remove by running a knife around the edges. Place on dessert plates. Pour vanilla sauce over pudding and sprinkle with granola. Serve with a light drizzle of raspberry sauce.
