Food Desserts & Baking Chocolate Cream Cups A relatively quick make-ahead dessert, this ultra-rich pudding has a consistency just shy of a luxe truffle—each spoonful is a moment to savor. By Leah Eskin Leah Eskin Leah Eskin writes and bakes in Chicago, where she lives with her husband and her chocolate Lab, Milo. She's at work on a book about Jewish-Italian cookbook author Edda Servi Machlin. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share Photo: Brie Goldman Hands On Time: 15 mins Total Time: 45 mins Servings: 6 Yield: 2 33/100 cups Ingredients 3 ounces bittersweet chocolate (70% cocoa), broken up 1 tablespoon unsalted butter, cut up 1 ¾ cups heavy cream 3 egg yolks ¼ cup sugar ¼ teaspoon kosher salt ½ teaspoon vanilla Sweetened Whipped Cream (below) Chocolate curls, ground cinnamon and/or unsweetened cocoa powder (optional) Directions Set six 4-ounce ramekins on a rimmed baking sheet or platter. Place chocolate and butter in a 4-cup measuring cup or bowl (preferably one with a spout). Set a fine-mesh sieve over top. In a small saucepan, whisk together cream, yolks, sugar and salt. Cook over medium-high, whisking constantly, until cream thickens and bubbles, 6 to 7 minutes. Pour hot cream through the sieve, onto the chocolate and butter. Let stand 5 minutes. Using an immersion blender or whisk, blend until completely smooth. Stir in vanilla. Pour mixture into ramekins. Let cool on a wire rack until room temperature, about 20 minutes. Cover and refrigerate until completely chilled. (Two hours will do, but overnight deepens the flavors.) Top with Sweetened Whipped Cream and, if desired, chocolate curls, cinnamon and/or cocoa powder. Sweetened Whipped Cream In a medium bowl, combine 1/2 cup heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Beat with a mixer on medium-high until soft peaks form, 2 to 2 1/2 minutes. Nutrition Facts (per serving): 467 cal, 42 g fat, 199 mg chol, 22 g carbo, 75 mg sodium, 2 g fiber, 20 g sugar, 5 g pro. Print