Thin Edge of the Wedge (Chocolate Pudding)

Thin Edge of the Wedge
This dessert comes from the cookbook The Eating in Bed Cookbook (MacMillian, 1962). It is a voluptuous chocolate pudding, perfect for eating in the privacy of your own bed.Michael Kraus

This dessert comes from the cookbook The Eating in Bed Cookbook (MacMillian, 1962). It is a voluptuous chocolate pudding, perfect for eating in the privacy of your own bed.

Thin Edge of the Wedge (Chocolate Pudding)
This dessert comes from the cookbook The Eating in Bed Cookbook (MacMillian, 1962). It is a voluptuous chocolate pudding, perfect for eating in the privacy of your own bed.
Yield: serves 2-4

Ingredients

  • 8 oz. bittersweet chocolate
  • 3 tbsp. butter
  • 1 tsp. unflavored gelatin
  • 4 eggs

Instructions

  1. Melt chocolate and butter in a medium saucepan set over a pan of simmering water over medium-low heat, stirring occasionally until smooth.
  2. Meanwhile, soften gelatin in 1 tbsp. warm water in a small bowl, and set aside.
  3. Separate eggs, putting yolks into a small bowl and whites into a large mixing bowl. Beat egg whites with an electric mixer on medium speed until they form medium-stiff peaks, about 3 minutes. Fold softened gelatin into whites, using a rubber spatula, and set aside.
  4. Remove saucepan from heat, and beat in egg yolks with a wooden spoon, then return pan to heat for 2 minutes, stirring chocolate mixture constantly. Remove pan from heat. Add about a third of the egg whites to the chocolate, and gently fold whites and chocolate together with a rubber spatula. Repeat, carefully folding in remaining egg whites.
  5. Spoon pudding into small dessert cups, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. Serve in bed with some whipped cream, if you like.