Bittersweet Chocolate Cremeaux Pudding

Chocolate Cremeaux

Heed my warning: Never tie the fulfillment of a desire to a major life event, like a milestone birthday. I foolishly attached the promise of Love to mine. When I released my chance for Love, it stole my special day with it. I blame no one – not even my reckless self. But now, as the day looms closer, I wonder, will all my birthdays be tinged by this bittersweet tang of lost Love?

Bittersweet Chocolate Cremeaux Pudding

Slightly adapted from Food and Wine


  • ¾ cup heavy cream
  • ¾ cup whole milk
  • 3 large egg yolks
  • ¼ cup sugar
  • 2 Tablespoon espresso
  • ½ teaspoon salt
  • 5 oz. dark chocolate
  • Sweetened whipped cream & chocolate shavings for garnish


  1. In a medium saucepan, bring cream and milk to a simmer. In a medium bowl, whisk yolks with the sugar, espresso, and salt. Temper eggs and then gradually whisk in the eggs to the hot cream. Cook over medium low heat stirring constantly with a wooden spoon until custard is thickened, about 5 minutes.
  2. Add the chopped chocolate, let sit for a minute, then whisk until completely smooth. Strain custard through a sieve. Press a sheet of plastic warp directly on the surface and refrigerate at least 4 hours. Spoon into glasses, top with whipped cream and shaved chocolate.


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