Isn’t It Romantic Baked Chocolate Pudding

A delicious ending to a memorable evening.

¾ cup heavy cream

3 tablespoons sugar

¼ cup semi-sweet chocolate chips

2 large egg yolks

1 teaspoon vanilla extract

Boiling water

Whipped cream for garnish, optional

Raspberries for garnish, optional

Preheat the oven to 300 degrees. Put cream and sugar in a small saucepan and bring to a boil, stirring occasionally. Remove from the heat and add the chocolate chips. Let stand for 1 minute. Stir until the chocolate melts.

Whisk the yolks in a small bowl. Temper the yolks in a small amount of the warm melted chocolate, and then add the mixture to the remaining chocolate. Add the vanilla extract and stir until blended and smooth. Pour the mixture into 2 (6-ounce) custard cups. Place in a 9-inch baking pan. Pour boiling water into the pan so it comes halfway up the sides of the custard cups. Bake for 30 minutes.

Cover and refrigerate. When serving, top with whipped cream and fresh raspberries if desired.

Makes 2 servings.

Note: This recipe can be doubled.