Ingredients for Jennifer Millar's Chocolate Budini
- 6 ounces (170g) bittersweet chocolate
- 4 tablespoons (1/2 stick) unsalted butter
- 12 tablespoons (150g) granulated sugar
- 1 pinch fine sea salt
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- generous scoop ice cream
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How to Make Jennifer Millar's Chocolate Budini
- Preheat oven to 375°F (190°C). Position an oven rack in the lower third.
- In a medium stainless-steel bowl set over a pan of simmering (not boiling) water, melt 6 ounces (170g) of bittersweet chocolate and 4 tablespoons (1/2 stick) of unsalted butter with 6 tablespoons (75g) granulated sugar and a pinch of salt. Stir frequently until smooth.
- Remove from heat and let cool slightly.
- Whisk in 4 large egg yolks and 1 teaspoon pure vanilla extract.
- In a clean, dry medium bowl, whisk together 4 large egg whites and 1/4 teaspoon cream of tartar.
- Using a hand mixer on high speed, beat egg whites until soft peaks form. Gradually add the remaining 6 tablespoons (75g) granulated sugar, beating until stiff and glossy peaks form.
- Gently fold 1/4 of the beaten egg whites into the chocolate mixture to lighten it.
- Gently fold the chocolate mixture into the remaining egg whites until just combined. Be careful not to deflate the egg whites.
- Divide the batter evenly among 6 (12-16 ounce) oven-safe ramekins or serving dishes.
- Place ramekins on a large baking sheet.
- Bake for 20-25 minutes, or until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted into the center comes out with gooey chocolate.
- Let cool slightly before serving. Serve warm within 10 minutes, topped with a generous scoop of ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
145g
Fat
91g
Carbs
12g
