chocolate-crop

Salted Chocolate Pudding

In Desserts, In The Kitchen, Magazine, Recipes by RI Magazine

SERVES 6
YOU’LL NEED
3 oz unsalted bitter sweet chocolate, melted
11 oz heavy cream
2 tbsp whole milk
4 extra large egg yolks
3 tbsp sugar
1 Cookies & Cream FitCrunch bar
12 pieces citrus segments
1 pinch sea salt
4 tbsp whip cream
4 mint sprigs

MAKE IT
1) In a bowl over a sauce pan of simmering water, melt the chocolate. In a second sauce pan heat the milk, cream and sugar until the sugar is dissolved.
2) In a separate bowl, lightly whisk the yolks and to prevent the yolks from scrambling very slowly add the hot cream to the yolks until its all incorporated. Then add the chocolate.
3) Place bowl with the mixture back over the hot water and with a spatula slowly mix for about 5 minutes making sure to not separate the oils from the chocolate.
4) Fold in the diced FitCrunch bar and pour into serving glasses. Garnish with sea salt on the chocolate, whip cream, shaved chocolate, and mint.
THE MACROS

CALORIES: 383
PROTEIN 10 g
FAT 32 g
CARBS: 17 g