Dark Chocolate Pudding
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • large egg, plus 2 yolks
  • ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
  • tablespoons/30 grams unsalted butter, softened
  • teaspoon/5 milliliters vanilla extract
  • cups/590 milliliters whole milk
  • cup/120 milliliters heavy cream
  • cup/67 grams light or dark brown sugar
  • tablespoons/15 grams unsweetened cocoa powder
  • tablespoons/20 grams cornstarch
  • teaspoon/2 grams fine sea salt
  • Whipped cream or crème fraîche, for serving
  • Chocolate shavings, for garnish (optional)
  • Flaky sea salt, for garnish (optional)

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