Also known as, Birthday Dessert 2017!
Yesterday was my golden birthday (28 on the 28th). I started out the day looking like my best self.
Surgical support in the morning, followed by a lecture at Towson in my grad school mentor’s class. She’s the cutest and brought me cupcakes and balloons. And made the students sing to me.
Oh yeah and she’s really pregnant.
Then I came home quick to change my clothes before subbing Body Attack. I got my favorite Mediterranean takeout for dinner (Baba’s) and of course made my own dessert!
When we went to Fork & Wrench for the GS’ birthday in August, I ordered a chocolate budino for dessert and it was to. die. for. Like a really thick and rich chocolate pudding/fudge. So I knew I wanted to recreate for my own birthday.
Bittersweet Chocolate Budino
adapted from Love & Olive Oil
3 egg yolks
3 tablespoons sugar
1 cup heavy cream
1 tsp vanilla extract
4 ounces bittersweet chocolate
Whisk together the egg yolks and sugar.
Heat the cream on the stove until it starts to steam- don’t let it boil.
Slowly stir in half of the cream into the egg/sugar combination. You want to slowly raise the temperature of the egg yolks so they don’t scramble. Pour the egg/sugar/cream back into the saucepan with the rest of the cream, and put on low/medium heat until it thickens to a custard consistency. Pour through a fine mesh strainer to remove any solids.
Set aside to cool slightly. Using a double boiler (or any glass bowl over any pot of simmering water) melt the chocolate. I bought a 4 ounce bar of Ghirardelli bittersweet chocolate. No golden ticket inside.
Slowly stir the melted chocolate into the cream mixture until smooth.
Pour into small bowls or ramekins. This 100% could be four servings, but I made it only two. They were way too rich to eat a whole one, though, so I recommend splitting it four ways.
Refrigerate for at least 30 minutes or so to allow it to firm up, then serve with whipped cream (made mine fresh!) I garnished with cocoa nibs, but you could use shaved chocolate, coconut, or fruit.