Warm Chocolate Puddings

I found this recipe in a Martha Stewart Everyday Food Magazine!

The recipe made 4 individual servings and they turned out really good!

I may have cooked them a little too long, make sure to not overcook and then the insides will be more pudding like! Might just be a nice Valentine Treat!

Warm Chocolate Puddings

(Martha Stewart Everyday Foods)

• 4 ounces semisweet or bittersweet chocolate, finely chopped (I used semisweet chocolate chips)
• 4 tbsp butter
• 4 tbsp sugar
• 2 large eggs, separated
• 1/2 tsp vanilla
• 1/4 tsp salt
• Ice Cream or Whip Cream for on Top!

Preheat oven to 375 degrees. Place four 6-8 ounce ramekins or oven proof bowls on a baking sheet.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of simmering water -a double boiler. Stir occasionally just until melted, 4-5 minutes. Remove from heat; mix in 2 tbsp sugar, then eggs yolks and vanilla.

In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tbsp sugar; beat until mixture is stiff and glossy.

Using a rubber spatula, mix about 1/3 egg white mixture into chocolate; gently fold in remaining egg-white mixture just until combined. Divide among bowls.

(Pudding can be prepared in advance up to this point; cover with plastic wrap; refrigerate up to 1 day!)

Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20-25 minutes or 25-30 minutes if refrigerated.

Serve warm or at room temp. (puddings will sink as they cool), topped with ice cream or whipped cream!