Chocolate Pudding

Ingredients for 6 servings:

• 230 g chocolate, dark
• 1 pinch of salt
• 1 pinch(s) cayenne pepper, optional
• 6 large eggs
• 75 g sugar
• 240 ml milk
• 300 g cream
• ¾ vanilla pod(s), including the pulp
• 1 tsp, heaped butter
• 100 ml cream
• ¼ vanilla pod(s), including the pulp
• 2 tsp chocolate, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 30 minutes

Chop the chocolate and mix it with salt and cayenne pepper in a heatproof container (measuring jug). Separate the eggs and place the yolks in a saucepan (egg whites are not needed). Add the sugar, milk, and cream to the yolks and stir thoroughly until combined. Place the saucepan on the stove and heat over low to medium heat, stirring constantly with a silicone spoon, for about 5-10 minutes, until the mixture thickens slightly and coats the back of a spoon (the mixture should reach 80°C). Pour the mixture through a fine sieve over the chocolate and let stand for 2 minutes. Then stir thoroughly until smooth and glossy (about 2 minutes). Add the vanilla seeds and butter and stir for about 1 minute. Divide the warm mixture among 6 glasses and rotate the glasses to create a higher rim (about 1 cm high). Cover the glasses and refrigerate for 3-4 hours. Combine the cream with the vanilla seeds and whisk lightly. Fill the glasses with whipped cream, just below the chocolate rim. Serve garnished with chocolate shavings.