Ginger Puddings with Bittersweet Chocolate Sauce and Ginger Carmel Crunch
Course: Dessert, HolidayCuisine: AmericanDifficulty: Intermediate6
servings30
minutes20
minutesI love this recipe as it has all my favorite flavors: chocolate, ginger and caramel. I am a huge ginger fan. I love all things ginger. This recipe is so good and in my arsenal of holiday recipes. It seems to please kids and adults and there is something nice about having your own dessert. I also love this recipe because it can be MADE THE DAY BEFORE and reheated!!!
If not interested in making the crunch, just buy the chocolate sauce and drizzle over dessert and serve with sweetened whipped cream or cream friache.
Ingredients
1/4 cup flour
2 teaspoons or more ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
3 large eggs at room temperature
3 large YOLKS at room temperature
1/2 cup sugar
1/3 cup unsulphured molasses
1 teaspoon finely grated lemon zest
6 Tablespoons butter, melted and cooled slightly
- Bittersweet Chocolate Sauce
1 cup heavy cream
1/3 cup light corn syrup
3/4 lb bittersweet chocolate, chopped
2 teaspoons vanilla
Pinch of salt
- Ginger Caramel Crunch
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 cup sugar
1 1/2 Tablespoons light corn syrup
2 Tablespoons water
1/2 cup toasted pecan pieces
Directions
- Preheat oven to 400. Butter, flour six 1/2 cup ramekins. Tap out excess flour and place on a rimmed baking sheet on top of a silpat so they don’t slide.
- In a small bowl, whisk flour with the ground ginger, baking powder and salt. Stir in the crystallized ginger.
- In a medium bowl, whisk the whole eggs and egg yolks with the sugar, molasses, and lemon zest. Add the melted butter and whisk till smooth.
- Gently fold in the dry ingredients. Pour the batter, into prepared ramekins and bake about 20 minutes, until puddings have risen and a toothpick inserted comes out with a few moist crumbs. Let the puddings cool for 10 minutes.
- Run a knife around the edges of each pudding to loosen then cover with a dessert dish and gently turn the pudding over to unfold on the plate. Repeat with remaining puddings. Drizzle puddings with the chocolate sauce and ginger caramel crunch.
- If making a day ahead, refrigerate overnight. Bring to room temperature before rewarming, loosely cover with foil and place in a 300 preheated oven for 10 minutes.
- Bittersweet Chocolate Sauce
- In a medium saucepan, combine the heavy cream with the sugar and corn syrup and cook over low heat, stirring, until the sugar dissolves. Bring to a boil, then remove from heat. Add the chocolate and let stand 3 minutes. Add the vanilla and salt and stir the sauce until smooth. THIS CAN BE MADE AHEAD AND REFRIGERATED FOR 3 WEEKS. Rewarm before serving.
- Ginger Caramel Crunch
- Line a baking sheet with foil and butter the foil well. Sift together the ginger with the baking soda in a small bowl.
- In a heavy medium saucepan, combine sugar with the corn syrup and water and cook over medium heat, stirring just until sugar dissolves. Bring to a boil and cook over medium heat until the syrup is the color of pale honey and registers 310, hard crack stage, on a candy thermometer. Remove from heat. Using a long handle wooden spoon, stir in the nuts then carefully stir in the ginger mixture. Immediately pour the carmel onto the prepared baking sheeting spread the nuts. Let cool completely then crack into shards. THIS CAN BE MADE 3 DAYS AHEAD AND STORED IN AN AIRTIGHT CONTAINER.
