• Fast
• Make-Ahead

Ingredients

1. 1/2 cup heavy cream
2. 2 teaspoons instant espresso
3. 6 ounces bittersweet chocolate, coarsely chopped
4. 1/4 cup sugar
5. 1 large egg, at room temperature (see Note)
6. 1 teaspoon pure vanilla extract
7. Pinch of salt

Directions

1. Freeze 4 ramekins. In a small saucepan, bring the cream and espresso powder to a boil over high heat, stirring. 
2. Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, add the hot cream in a steady stream and blend until smooth and silky, about 1 minute. 
3. Transfer the pudding to the ramekins and freeze until firm, at least 20 minutes.

Make Ahead

The puddings can be refrigerated overnight.

Serve With

Lightly sweetened whipped cream and chocolate curls.

Notes

The silky texture of this pudding depends on the inclusion of the raw egg.