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
- 8 oz. bittersweet chocolate
- 3 tbsp. butter
- 1 tsp. unflavored gelatin
- 4 eggs
- Melt chocolate and butter in a medium saucepan set over a pan of simmering water over medium-low heat, stirring occasionally until smooth.
- Meanwhile, soften gelatin in 1 tbsp. warm water in a small bowl, and set aside.
- 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.
- 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.
- 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.