For an indulgent treat, this creamy, intensely chocolatey pudding is hard to beat. It can be frozen and served
as a parfait, or chilled in the fridge for a softer texture.
180g (6oz) plain, best quality dark chocolate
275ml (½ pint) double cream
3 fresh egg yolks
110g (4oz) caster sugar
160ml (5½fl oz) water
Red soft fruits (optional)
Break up the chocolate, place in the chopper and chop into small pieces.
Lightly whip the cream in a bowl from which it is easy to pour.
Put the sugar and water into a small pan to make a syrup. Bring to the boil and stir just enough to dissolve the sugar. Simmer for 2-3 minutes.
Remove from the heat and pour the syrup directly on to the chocolate, secure the lid and whiz until the chocolate is melted.
Add the egg yolks and whiz again until smooth. Pour this onto the cream, stir in well and pour into individual glasses or dishes before the mix sets.
If serving as a frozen dessert, remove from freezer in time to allow it to soften a little.
Serve with red fruits on top.
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