Recipe and photo by Cheryl Sternman Rule
Most kitchenware stores have inexpensive ramekins in varying sizes, so grab a few 2-ouncers the next time you’re out. This dessert comes together in less than 15 minutes.
1 ounce 70% dark chocolate
1 large egg
3 tablespoons brown sugar (light or dark)
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup 2% milk
1/4 teaspoon vanilla extract
Using a large, heavy knife, “shave” the chocolate into fine shreds by slicing downward at an angle onto your cutting board. Set aside.
Whisk egg in a heavy medium bowl until the yolk and white have completely combined.
In a medium saucepan off-heat, whisk the brown sugar, cocoa powder, cornstarch, and salt. Slowly dribble in the milk, whisking all the while. (Mixture may have undissolved bumps.)
Set the saucepan over medium heat and bring to a boil. As the pudding cooks, use a heatproof spatula to make figure eights along the pan’s bottom, sweeping the sides occasionally as you stir. Once it you get a genuine boil, reduce the heat slightly to prevent scorching, but allow to bubble steadily for two minutes. Stir constantly with the heatproof spatula.
Remove from heat and spoon about 1/4 of the mixture atop the beaten egg, whisking the egg vigorously as you add the chocolate mixture. Scrape the tempered egg mixture back into the saucepan, set over low heat, and cook, stirring constantly, for another minute (Be gentle with the heat; you don’t want scrambled eggs).
Remove pudding from heat and stir in the vanilla and 3/4 of the shaved chocolate. Divide among ramekins.
To serve, sprinkle with remaining shaved chocolate. Enjoy warm, at room temp, or cold (cover and refrigerate if waiting for later).
Makes 4 two-ounce servings
The proof is in this pudding: moderation can mean indulgence too.