CHOCOLATE-CINNAMON PUDDING

 

 

 

Enjoy this delicious dessert with a Port wine or a glass of Chateauneuf-du-Pape, outstanding wine from the Rhone Valley that will pair perfectly with the cinnamon!

 

 

Preparation: 20 min; cooking time: 1 hour
Serving 4-6

 

4 3/8 oz. dark chocolate (125 g)
2 cups whole milk
¼ oz. sugar (50 g)
1 cinnamon stick
6 egg yolks

 

Preheat the oven to 350 F.
Pour some water (1 to 1 ½ inch) in a deep and wide dish (big enough to accommodate 4 to 6 little ramekins) and place it into the oven (this is called a bain- marie).
In a medium pan, on medium-high heat, bring the milk to a boil with the sugar and cinnamon stick. Remove from the heat, cover and let infuse the cinnamon 15 minutes.
Brake the chocolate into pieces and put them in a medium bowl. Bring some water to a boil in a medium saucepan. Reduce the heat to medium-low and place the bowl with the chocolate in the water until it melts (this is called also a bain-marie).
When the chocolate is melted, remove the bowl from the water and the heat. Discard the cinnamon stick from the milk and pour the milk over the chocolate. Combine to obtain a smooth consistency.
Beat the egg yolks with a whisk in a medium bowl. Add the egg yolks to the chocolate mixture. Stir to combine.
Fill up some little ramekins (4 to 6 depending on the size) and place them in the bain-marie in the oven. Reduce the oven to 300 F. and bake 45 minutes. When cooked, remove the chocolate pudding from the oven. Let cool down. Cover with plastic wrap and refrigerate. Savor cold.

 

Bon Appetit!