Chocolate lovers will adore this silky yet simple chocolate pudding. 

Words: Michael Van de Elzen

Serves: 4
Time: 20 minutes (not including setting time)

My wife Bee first made these puddings a couple of weeks ago. The recipe only really came to her when she tasted some of my smoked salt. The result was amazing.

INGREDIENTS

225g dark chocolate
3 large eggs, separated
1 tbsp caster sugar
1 cup cream, beaten to soft peaks
1 tsp gelatin, softened with 2 tbsp of cold water
1 tsp smoked salt

METHOD

Place the chocolate into a steel bowl and melt over a double boiler.

In a separate bowl, whisk the egg yolks with the sugar until combined, then lightly whisk the mix into the chocolate, along with the melted gelatin. Stir continuously with a spatula until the chocolate mixture thickens – it will take about 2-3 minutes.

Place the egg whites into another bowl and whisk until stiff.

Remove the chocolate mixture from the heat and fold in the whipped cream, then the stiffly beaten egg whites.

Pour into a bowl and refrigerate for 4 hours or until set.

To serve, sprinkle with smoked sea salt.

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