Unlike some of my recipes, chocolate velvet pudding is completely new. I mean, I’m sure others have independently invented similar things, but I too did my inventing, from scratch.
Its inception came about as a result of needing to find a way of integrating the occasional chocolate hit into my largely low-carb diet. On the latter subject, I’m not obsessive about it (or not as much as I ought to be anyway) but try to keep the carbs under control as they turned out to be the root cause of fatigue, weight gain (even when literally starving), excess stomach acid, chronic gastritis, PCOS, zits and much more. I kid you not. Within days of starving my body of sugar and other refined starches, I was able to come off two types of long term medication and had lost 1/2 stone. All done whilst increasing calories three-fold.
These days, I go in cycles which I wouldn’t necessarily advocate but which I find manageable. I can very easily pick up on the physical symptoms that tell me I’m pushing my luck and know to knock the carbs on the head for a bit. Were I to be kinder to myself, I’d be a bit more consistent and probably a good stone or so lighter. As it is, I’m about 20lb less than my heaviest with far more energy, far better skin and happy insides. Works for me.
So, chocolate velvet pudding isn’t for when you’re being really strict but is for when you’re being generally good. It’s a perfect little exercise in food science; a little bit of alchemy in your kitchen. You can eat it chilled, or freeze it for more of a semi-freddo experience. Just look at the beautiful glossy shine! Don’t you just want to dive in?
- Nothing! Not a sausage.
Ingredients (makes two)
- 30g unsalted butter
- About 60g good plain chocolate, about 70%-75% cocoa. Be really careful which one you choose. Some are disappointingly bitter; others much smoother. I really like Lidl’s 74% one. It’s beautifully smooth and very good value too.
- 2 large eggs
- Vanilla extract (optional)
- A splash of cream, for emergencies and for serving if desired.
- Gently melt the butter in a robust pan
- When melted, remove from heat and add the chocolate. Stir occasionally until melted.
- When the mixture is cool (see chocolate orange cake recipe for rules about curdling), add both eggs, and vanilla if desired
- Beat thoroughly with a wooden spoon for 1-2 minutes. The mixture will thicken, then come together with a slightly elastic texture. It will be beautifully shiny and glossy.
- If the mixture splits, goes lumpy or otherwise doesn not resemble the description above, it will be because the chocolate and butter were too hot when you added the eggs. If you’re lucky, you can rescue it by adding a splash of cream and beating thoroughly. Prepare to be amazed!
- Finally, spoon the mixture into two ramekins
- For a chilled pudding, simply put into the fridge for an hour or longer. For a semi-freddo effect, freeze for 30-40 minutes
- Serve with a whip of cream, a couple of fresh berries, or both!