Chocolate has a long history in the Basque region, since the Jews, fleeing persecution in Portugal, first introduced it to Bayonne in 1609. By the nineteenth century, chocolate had become so popular that Bayonne boasted 33 chocolate ateliers with more than 130 chocolate masters. This chocolate pudding is rich and unctuous, but its richness is offset by the crème fraîche. It is delicious hot or cold.
Ingredients
- 1 tbsp (10 g) cornstarch
- ¼ cup (50 g) golden superfine sugar
- Scant 1 cup whole milk
- Scant ½ cup heavy cream
- 3 oz (85 g) good quality dark chocolate, finely grated or chopped
- 2 tbsp butter, softened
- Crème fraîche to serve
- Pinch of Espelette pepper (optional)
How to Make It
- Combine the cornstarch, sugar, milk, and cream in a small pot. Place over medium heat and whisk continuously for about 4 minutes, until thickened.
- When it releases a bubble or two, remove from the heat and whisk in the chocolate and butter. Divide between six ramekins or glasses.
- Serve immediately with crème fraîche and sprinkled with Espelette pepper, if desired.