Rosemary Chocolate Pudding topped with Whipped Cream, Olive Oil and Fleur De Sel

Rosemary Chocolate Pudding topped with Whipped Cream, Olive Oil and Fleur de Sel

Rosemary Chocolate Pudding topped with Whipped Cream, Olive Oil and Fleur de Sel

It’s already the 31st here in Hong Kong and we are in the middle of preparing a small feast for New Year’s Eve. I tend to make something with chocolate, as it is always a crowd-pleaser. Chocolate goes well with about anything. I love running through the options in the chocolate section of a supermarket to see what cool flavor combination I haven’t tried yet. One combination I came across last year was Rosemary Chocolate. The minute I made this pudding I was instantly hooked. It’s very rich, so a small amount is enough to satisfy that sweet tooth and wrap up your New Year’s Eve feast.

Rosemary Chocolate Pudding topped with Whipped Cream, Olive Oil and Fleur De Sel
Makes four 4oz servings

INGREDIENTS:
3/4 cup of heavy cream
1/2 cup of half and half
1 long sprig of fresh rosemary
2 egg yolks
3 tbsp. of sugar
1/8 tsp. of salt
4 oz of bittersweet chocolate (65-70% cacao)

Topping:
1/3 cup of heavy cream, whipped
Quality olive oil
Finishing Salt such as FLeur de Sel or Maldon

DIRECTIONS:

In a small pot, heat the heavy cream, half and half and rosemary sprigs until the milk starts to bubble around the edges. Cover, remove from heat and set aside to steep for 20 minutes.

Place the chocolate in a medium bowl and place a fine-mesh strainer over the bowl.

In another bowl, whisk together the yolks, sugar and salt. Re-heat the cream until the dairy starts bubbling around the edges again then, whisking constantly, slowly drizzle into the yolk mixture. Return all of the mixture to the pot and cook the custard over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon or spatula until it is as thick as heavy cream. While it’s still hot, immediately pour through the strainer and into the chocolate.

Let the custard melt the chocolate for about a minute, then gently whisk to combine. The mixture should be quite thick. Pour into 4 verrines, ramekins or espresso cups and place them in the fridge to chill for about an hour or two.

Remove from the fridge about 30 minutes before serving. Top each pudding with a dollop of whipped cream, a drizzle of olive oil and a pinch of flaky salt.

Enjoy!

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