Chocolate Pudding with Cayenne Pepper and Coarse Sea Salt
8 servings
60 minutes
Chocolate pudding with cayenne pepper and coarse sea salt is a bold combination of classic British baking and spicy accents, creating a true gastronomic contrast. The thick, velvety chocolate dessert reveals the depth of cocoa flavor with subtle notes of salt, while the light heat of cayenne adds playful spiciness. Historically, British cuisine is known for its love of puddings, but this version represents a modern interpretation that plays on contrasts: sweet and salty, hot and cold, soft and spicy. Serving it with vanilla ice cream enhances the temperature play, making each spoonful a special discovery. Ideal for gourmets seeking new sensations and those who appreciate the rich taste of real chocolate.
1
Whisk the egg yolks with sugar until a thick whitish mass. Whip the cream lightly.
- Egg yolk: 6 pieces
- Brown sugar: 200 g
- Cream 35%: 500 ml
2
Melt the chocolate in a water bath, mix it with cream, then gradually incorporate the cream-chocolate mixture into the whipped yolks with sugar. Add salt and pepper, mix well, and pour the future pudding into molds.
- Dark chocolate: 200 g
- Cream 35%: 500 ml
- Egg yolk: 6 pieces
- Brown sugar: 200 g
- Cayenne pepper: to taste
- Coarse sea salt: to taste
3
Place the molds in a deep baking tray with hot water — so that they are submerged about one third of their height. Put the tray in an oven preheated to 160 degrees for forty to fifty minutes.
4
Serving pudding with vanilla ice cream is another counterpoint: cold against hot.
- Vanilla ice cream: 200 g