Vanilla and Earl Grey Chocolate Pudding with Sea Salt
Vanilla and Earl Grey Chocolate Pudding with Sea Salt are chocolatey thick pudding cups with hints of vanilla and earl grey and some crunch thanks to flaky sea salt. Make ahead to make life easy!
Ingredients
- 1 tea bag earl grey
- 1/4 cup boiling water
- 300 grams bittersweet (60-70% cacao*), finely chopped
- 2 tbsp vanilla extract
- 1 cup heavy cream
- 1 tsp flaky sea salt**, plus more to finish
- 1/4-1/2 cup sweetened whipped cream***
Instructions
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Steep the tea in the boiling water for 5 minutes in a large bowl. Remove tea bag and squeeze to release the water into the bowl. Add chocolate and vanilla to bowl and stir until chocolate starts to melt (it won’t melt very much, don’t worry, the cream will melt it thoroughly).
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Meanwhile, bring the cream to a boil over medium-high heat in a small sauce pan. Immediately pour into bowl with chocolate mixture. Stir until completely smooth and all chocolate is melted. Stir in sea salt.
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Pour the mixture into 4 to 6 ramekins, coffee, or tea cups. Cover and refrigerate for a least 2 hours or until pudding is chilled and set. Up to 24 hrs in advance (allow to come up to room temperature before serving).
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To serve, remove plastic wrap and top with lightly sweetened whip cream and more sea salt if desired.
Recipe Notes
* If dark or slightly bitter chocolate is not for you, I'd recommend using a blend of semi-sweet chocolate with bittersweet chocolate.
** my favourite flaky sea salt is Maldon.
*** add 2 teaspoons of sugar to 1/4 cup of whipping cream and beat until stiff peaks form.