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CHOCOLATE TRUFFLE PUDDING

 

Take 5 Ingredients
by James Tanner

Easy and quick to make—a chocolate hit that's fit for any occasion.
Serves 4
 

INGREDIENTS

• 6 oz good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces
• 6 oz milk chocolate, broken into pieces
• 1/2 teaspoon brandy
• 1/4 teaspoon instant coffee granules
• 3/4cup heavy whipping cream
 

DIRECTIONS

Melt the dark and milk chocolate together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined. Remove the bowl from the heat and set aside to cool slightly.

Pour the brandy into a very small bowl. Add the coffee and stir until dissolved.
Whisk the cream until soft and velvety. (Do not fully whisk.)

Using a large metal spoon, gently fold the cream and the coffee mixture into the cooled, melted chocolate. Spoon the mixture into four ramekins.
Chill for 4 to 6 hours.

Remove from the fridge about an hour before serving and serve at room temperature.
 

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