Food & Cooking Recipes Dessert & Treats Recipes Warm Chocolate Puddings 3.6 (102) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: tbd Prep Time: 15 mins Total Time: 40 mins Servings: 4 These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors. Ingredients 4 ounces semisweet or bittersweet chocolate, chopped 4 tablespoons (½ stick) unsalted butter 4 tablespoons sugar 2 large eggs, yolks and whites separated ½ teaspoon pure vanilla extract ¼ teaspoon salt Ice cream (any flavor), for serving (optional) Directions Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.) Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired. Cook's Notes A serrated knife makes fast work of finely chopping chocolate before melting. Rate it Print