Chilled chocolate pudding
Instructions:
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This is a rich, chocolate-lover's dessert. It is best to divide the pudding into individual custard cups or dessert glasses, leaving enough room at the top for the whipped cream topping. If it is chilled in a large bowl, you need to spoon out individual servings, which are not as pretty.
- 6 squares (6 ounces) semisweet chocolate;
- 1⁄4 cup water;
- 1 teaspoon vanilla;
- 3 eggs, separated;
- A dash of salt;
- 1 cup heavy cream;
- 3 tablespoons powdered sugar;
- Finely chopped pistachio nuts.
- Break the chocolate into pieces and place in a heavy saucepan.
- Add the water and heat over low heat, stirring until the chocolate is melted. Remove from the heat and stir in the vanilla. Beat in the egg yolks, one at a time, beating after each addition. Return to low heat, cook, stirring, for 1 minute. Cool. Beat the egg whites with a dash of salt until stiff. Fold the beaten whites into the chocolate mixture. Turn into 6 individual dessert dishes. Chill. When ready to serve, whip the cream with the powdered sugar. Top the desserts with the whipped cream and sprinkle with chopped pistachio nuts.