TESTED & PERFECTED JENNIFER MILLAR'S CHOCOLATE BUDINI Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
6 ounces bittersweet chocolate, finely chopped 12 tablespoons unsalted butter, cut into bits 3?4 cup sugar 1 pinch fine sea salt 3 large eggs, separated, at room temperature 1 teaspoon vanilla 1?8 teaspoon cream of tartar 1 pint coffee ice cream or 1 pint vanilla ice cream
DIRECTIONS
Position a rack in the lower third of the oven and heat to 375F. Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently. Remove from the heat and cool slightly. Whisk in the egg yolks and vanilla. In a medium bowl combine egg whites and cream of tartar. Using a hand-held electric mixer on high speed, beat until soft peaks form. Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy. Fold 1/4 of the beaten whites into the chocolate mixture to lighten it. Scrape the chocolate mixture into the bowl of whites and fold just until combined. Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds). Place the bowls on a large baking sheet. (The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes. (The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
by: Jangomango
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