Chocolate Satin Pudding with EVOO & Sea Salt
Indulge in the luxurious simplicity of Chocolate Satin Pudding with EVOO & Sea Salt—a dessert that transforms just a handful of high-quality ingredients into a silky, decadent treat. This elegant yet comforting recipe, created by Alessandra Ciuffo, is ideal for dinner parties or a special night in, offering sophistication and warmth in every spoonful.
Prep Time:
15 min
Cook Time:
6 h
Servings:
4
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Ingredients
- 3 Ounces 70% bittersweet chocolate (high-quality bar chocolate) finely chopped
- Pinch salt
- ½ Teaspoon vanilla extract
- ½ Cup heavy cream
- 2 Tablespoon Bob Evans 100% Liquid Egg Whites – 16 Ounces
- ¼ Cup confectioners’ sugar sifted
- Extra-virgin olive oil
- Flaky sea salt
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Bob Evans 100% Liquid Egg Whites – 16 OuncesInstructions
- Melt the Chocolate Base
- Place the chopped chocolate in a medium bowl with salt and vanilla.
- Heat the cream in a small pot until just simmering.
- Pour over the chocolate, let sit for 1 minute, then whisk until smooth and glossy. Allow to cool slightly.
- Whip the Egg Whites
- In a clean, dry bowl, whip egg whites until foamy.
- Gradually add confectioners’ sugar.
- Continue whipping until medium peaks (glossy, soft curls that hold their shape) form. Egg whites may take slightly longer to whip than fresh whites — keep beating until glossy medium peaks form.
- Fold Together
- Stir a spoonful of egg whites into the chocolate to loosen.
- Gently fold in the rest with broad, sweeping motions until evenly combined.
- Fill Cups
- Divide mixture into 3–4 small jars or ramekins.
- Cover and refrigerate at least six hours (overnight is best) until set.
- Finish & Serve
- Just before serving, drizzle with high-quality extra-virgin olive oil. Sprinkle with flaky sea salt.
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