Chocolate Pudding with Meringue

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Generously butter a 1-quart baking dish or pudding basin. (5 minutes)

Recipe View 10 mins Melt the chopped chocolate in a small saucepan over low heat, stirring constantly to prevent burning. Once melted, stir in the evaporated milk and heat gently until just warmed through. Remove from heat and allow to cool slightly. (10 minutes)

Recipe View 5 mins In a medium bowl, whisk the egg yolks until lightly beaten. Gradually whisk in 3 tablespoons of granulated sugar and the salt until the mixture is pale and slightly thickened. Slowly whisk in the chocolate-milk mixture until well combined. Pour the mixture into the prepared baking dish. (5 minutes)

Recipe View 5 mins Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the pudding is set but still slightly wobbly in the center. (30 minutes)

Recipe View 10 mins While the pudding is baking, prepare the meringue. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually beat in the remaining 3 tablespoons of granulated sugar and the cocoa powder until the meringue is glossy and holds its shape. (10 minutes)

Recipe View 8 mins Once the pudding is baked, remove it from the water bath. Spoon the chocolate meringue evenly over the top of the pudding. Return the pudding to the oven and bake for an additional 2 to 8 minutes, or until the meringue is lightly browned and crisp. Watch carefully to prevent burning. (8 minutes)

Recipe View 10 mins Remove from the oven and let cool slightly before serving. The pudding can be served warm or chilled. Enjoy! (10 minutes)