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Mocha Steamed Puddings
Recipe Summary
Yield: Makes 4
Ingredients
Ingredient Checklist
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cocoa powder
1 teaspoon instant espresso powder
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
3/4 cup milk, scalded
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup heavy cream
Espresso Creme Anglaise
Cook's Notes
We found that when making these steamed puddings, whisking instead of folding the egg whites into the melted chocolate mixture produced the creamiest texture.
Gallery
Mocha Steamed Puddings
Recipe Summary
Yield: Makes 4
Gallery
Mocha Steamed Puddings
Mocha Steamed Puddings
Mocha Steamed Puddings
Recipe Summary
Yield: Makes 4
Recipe Summary
Yield: Makes 4
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cocoa powder
- 1 teaspoon instant espresso powder
- 3 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 3/4 cup milk, scalded
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1/2 cup heavy cream
- Espresso Creme Anglaise
Directions
Preheat the oven to 325 degrees. Combine 6 tablespoons sugar with the flour, cocoa, and espresso powder in a large bowl; whisk to combine.
Melt chocolate and butter in a medium heat-proof bowl set over a pan of barely simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour in chocolate mixture, whisking constantly.
Whisk egg whites until frothy. Add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
Place four 1-cup ramekins or oven-proof cups in a roasting pan, and fill each with batter. Pour boiling water into roasting pan so that it comes halfway up the sides of the baking cups. Bake 45 to 50 minutes, until the tops begin to crack. Remove roasting pan from the oven, and transfer the baking cups to a wire rack to cool slightly.
Just before serving, whip the heavy cream until soft peaks form. Serve the steamed puddings warm, topped with the espresso creme anglaise and whipped cream.
Cook's Notes
We found that when making these steamed puddings, whisking instead of folding the egg whites into the melted chocolate mixture produced the creamiest texture.
Cook’s Notes
We found that when making these steamed puddings, whisking instead of folding the egg whites into the melted chocolate mixture produced the creamiest texture.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mocha Steamed Puddings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Mocha Steamed Puddings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
