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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (4-ounce) dark sweet chocolate bars |
2/3 cup strong brewed coffee |
1 cup sugar |
1 cup butter |
4 large eggs |
1/2 cup whipping cream |
1 tablespoon powdered sugar |
Directions:
1. Combine chocolate and coffee in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Gradually whisk in sugar. Add butter, 1 tablespoon at a time, whisking until melted.
2. Whisk eggs until thick and pale. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, whisking constantly. Pour into 6 (6-ounce) greased custard cups, and place cups in a 13- x 9-inch pan. Add hot water to pan to depth of 1 inch, and cover pan with aluminum foil.
3. Bake at 350° for 45 minutes or until pudding appears to be set. Remove cups from pan, and cool on a wire rack. Cover and chill at least 8 hours.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Pipe or dollop onto pudding.
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