HOT CHOCOLATE PUDDING
serves 6
10 oz bittersweet chocolate chips
6 T unsalted butter, in cubes
4 large eggs
1/4 C sugar
whipped cream
(Spend a couple of extra minutes making whipped cream homemade...it's SO much better!)
Position rack in the middle of the oven and preheat oven to 350 degrees.
Arrange 6 oven proof 6 oz coffee mugs in a baking or roasting pan. Melt chocolate & butter in a double broiler (or metal bowl over saucepan with boiling water). Whisk occasionally until smooth. Remove from heat.
Stir eggs & sugar together in separate metal bowl or double broiler. Stir over simmering water until warm to touch. With an electric beater, beat 3-5 minutes until light and fluffy.
With spatula, fold eggs into chocolate until light and smooth. Spoon batter into cups. Add enough very hot water to baking pan to come half way up sides of mugs. Bake for 20-25 minutes or until tops of pudding are no longer shiny.
Serve warm topped with whipped cream.
To cut a lot of calories:
10 oz unsweetened chocolate chips or squares
6 T unsalted margarine or soy butter (EARTH BALANCE), in cubes
1 C egg beaters
1/4 C powdered stevia
ixnay on the hippedway reamcay
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