RECIPE: Baked Honey Chocolate Pudding
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June 26th is National Chocolate Pudding Day. Throughout history, “pudding” has meant different things (scroll down to the history of pudding). This recipe, developed by chef Rocco di Spirito for FAGE Yogurt, combines the old and the new: a cake-like pudding with a soft, creamy pudding-like center. Rocco says, “These are great for a dinner party, as they can be prepared and stored in the fridge for up to 48 hours in advance.” Prep time is 20 minutes, cook time is 10 minutes. RECIPE: BAKED HONEY CHOCOLATE PUDDING Ingredients For 8 Servings |
 Old-fashioned and modern pudding textures combine in this recipe. Photo courtesy FAGE Total. |
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*The FAGE cups are 5.3 ounces each, for a total of 21.2 ounces. You can substitute an equivalent amount of plain Greek yogurt (2-3/4 cups) with 2 tablespoons of honey. Preparation 1. PREHEAT the oven to 350°F. Prepare eight ramekin dishes by thoroughly buttering the inside and dusting with flour. Place a disk of greaseproof paper in the bottom of each ramekin. 2. MELT the chocolate, honey from one FAGE Total Honey Yogurt (or 2 teaspoons honey) and butter together over a pan of water. 3. WHISK together sugar, egg yolks and eggs until the mixture forms soft peaks. Fold the chocolate mix into the egg mix, and then fold in the flour. 4. POUR into ramekins and bake in the center of the oven for 7 minutes, or until the puddings have risen above the ramekins. Allow to rest in a warm place for 2 minutes. 5. SERVE: Turn out onto the center of a plate with a generous spoonful of FAGE Total Yogurt (half of the yogurt in a FAGE Total with Honey split cup). Drizzle with the remaining honey. |
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