Need A Good Recipe For Chocolate Pudding Using Bitter (Unsweetened) Chocolate
The last time I went shopping the grocery store had Ghiraredelli 100% Cacao Unsweetened Chocolate bars on sale for less than 1/2 price..So, I purchased two bars thinking I might make chocolate custard out of it..
All of the pudding / pots de creme / custard recipes that I have call for bittersweet chociolate..Same goes for the ones I tried to research on the net..Probably scanned quickly at least 50 recipes before deciding to post the question here..The single recipe that I found, link below, seems to be a cross between a steamed pudding with bread or flour in the ingredient list, and puddings using only eggs to set the custard..
I am tempted to make the recipe in the link with the following changes..Eliminate the flour altogether, reduce the butter to 4 oz., increase the number of eggs to 6, not separate the eggs, lower the baking temperature to 300F, place the custard in ramekins, and bake on sheet pan in a water bath until set..
I would be interested in hearing any comments on my thoughts as regards to changing the recipe in the link..As well as any recipes that members might have for puddings / custards / pot de creme that use unsweetened chocolate..I would also like to hear from members that have experience with "pudding" recipes that when baked can be sliced into shapes, as the pudding in the linked recipe is capable of..