It's pretty incredible how, at least for those of us who don't live in typically sunny climes, pretty much 99 percent of conversations dovetail into, "I can't believe how cold it is!" and "When is it gonna end?!" and "I hate winter OMG!" and "Life will be so much better when spring hits!" Considering how long this winter has felt, there's no better way to drown your cold day sorrows than with some good comfort food. And this recipe for warm chocolate puddings from Martha Stewart is quick and easy and should definitely do the trick.
All these ingredients you should already have at home. It's easy peasy and such a nice change from the boxed pudding stuff. Your family will eat it up, and soon your winter blues will be quickly blown away and forgotten. Well maybe. It's just way too cold out there!
Warm Chocolate Pudding via Martha Stewart
4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons sugar
2 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Ice cream (any flavor), for serving (optional)
Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
Image via llsimon53/Flickr