Instructions

Step 1

Melt chocolate and butter in a medium saucepan set over a pan of simmering water over medium-low heat, stirring occasionally until smooth.

Step 2

Meanwhile, soften gelatin in 1 tbsp. warm water in a small bowl, and set aside.

Step 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.

Step 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.

Step 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.

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.

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.

Recipes

Thin Edge of the Wedge (Chocolate Pudding)

Name: Thin Edge of the Wedge (Chocolate Pudding)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 8 oz. bittersweet chocolate; 3 tbsp. butter; 1 tsp. unflavored gelatin; 4 eggs

Serves
serves 2-4

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.

Ingredients

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

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Instructions

Step 1

Melt chocolate and butter in a medium saucepan set over a pan of simmering water over medium-low heat, stirring occasionally until smooth.

Step 2

Meanwhile, soften gelatin in 1 tbsp. warm water in a small bowl, and set aside.

Step 3

Step 4

Step 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.

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.