This recipe is taken from Fran Bigelow’s Pure Chocolate and the name apparently derived from someone saying the pudding was “fit for a princess.” Pudding is a guilty pleasure of mine … I love good, whole cream, all natural, creamy dreamy pudding. This recipe is a perfect example and is wonderfully simple. It is by far the creamiest, thickest, most sinfully delicious pudding I have ever had. Perfect with a cup of cold milk.
I served alone but you could serve with fresh whipped cream, berries, or cappuccino whipped cream (which is another recipe from this book). For the cappuccino whipped cream, simply whisk 1/4 cup plus 2 tbsp. sugar and 3 tbsp. brewed espresso, until frothy. Add 2 cups chilled heavy cream and whisk until combined and soft peaks form.
- 1 1/4 cups heavy cream
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise (or 1 tsp. vanilla extract)
- 5 large egg yolks
- 2 cups (7 ounce bar) semisweet chocolate chips (or finely chopped if using a bar) – I used Ghirardelli Double Chocolate Bittersweet Chips
* Note on the chocolate – the recipe calls for 7 ounces of finely chopped bittersweet chocolate. I used the chips and converted to 2 cups. The chocolate flavor was super intense and good, but at the expense of tasting any hint of vanilla. If I make again, I think I would stick to only 1 cup, maybe 1.5 cups, chocolate. So I’d suggest slowly adding to taste. Plus, the more chocolate you add the more likely you get a thicker fudge consistency.
In a small saucepan, combine the cream and sugar.
Carefully split your vanilla bean so you can use a knife to scrape out the seeds into the cream. Toss in the bean after you scrape out the seeds. Place over medium heat and bring just to a simmer. Remove from heat.
In a mixing bowl, whisk egg yolks until frothy. Slowly pour 1/3 of the cream/sugar mixture into the yolks, stirring constantly. Pour the mixture back into the saucepan with the cream. Cook, stirring constantly until it coats the back of a spoon.
Remove from heat. Discard the vanilla bean.
Slowly whisk in the chocolate, in several parts. Mix until melted and smooth. When the mixture is still warm, spoon into a large bowl or several small serving bowls. Let cool. Best served at room temp & will stay in fridge for about 2 days.