Dark Chocolate Steamed Pudding

When you were young, did you ever play the game when you had sleepovers where you had to eat something gross? Well, we did. I remember one specific time when I had to eat something that my sister and her best friend concocted and it was disgusting. I remember something about peanut butter mixed with some other spice that should never ever be greeted by peanut butter. I don’t remember specifics but I definitely remember gagging in a less than adorable way.

But, my sister was also the child who made me “Kool-Aid” with red food coloring and vinegar. People just don’t understand my struggle.

Well, whenever we played this game, I was definitely the kid who always made something delicious. Not to brag. But while they were making "edible" poop in a bowl, I made chocolate peanut butter. I definitely should have been on Chopped for kids. I would have made those kids look like infants.

Dark Chocolate Steamed Pudding

Dark Chocolate Steamed Pudding

1 Cup Special Dark Chocolate (lightly sweetened)

½ Cup Sugar

½ Stick Unsalted Butter

¼ Cup Milk

3 Tablespoons Flour

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

1 Tablespoon Brandy, optional

2 Eggs, separated

Combine the Butter, Milk and Chocolate in a saucepan over medium-heat. Stir frequently until everything is melted and well combined. Add the Flour, Vanilla and Cinnamon and whisk hardcore. When that is mixed in well and it starts to bubble, add 2 egg yolks and stir really quickly for about 3 minutes. Remember, the goal is for the eggs to not cook into scrambled egg pieces.

Meanwhile, mix 2 egg whites on high until they become a meringue. You’ll know they’re ready to party when they can hold a “stiff peak.” No joke, that’s the phrasing I was taught.

Pour in the chocolate pudding and mix until all of the meringue is thoroughly mixed in.

As you can see in my picture, I served these in small ramekins. But, using whatever dish you like, spray it with a little non-stick spray and pre-heat the oven to 375.

(This would kind of be adorable in muffin tins, too.)

Bake the “puddins” until they no longer “jiggle” in the center. Depending on the size of your dish, about 15-20 minutes.

Let them cool and top with whipped cream when you’re ready to serve.

It’s truly delicious and something your guests have probably never had before!