This light, airy chocolate pudding comes together in no time at all. If you use a darker chocolate than the 60% called for, feel free to add a few tablespoons of sugar to compensate for the increased bitterness.
4.5 ounces (125 g) 60% dark chocolate 1⁄2 cup (110 g) heavy cream 4 (140 g) egg whites
Use a chef’s knife to chop the chocolate. Add it to a bowl and set aside.
Bring the cream to a simmer over medium-high heat. Once it simmers, pour over the chocolate and whisk to combine. Set aside to cool.
In a separate bowl, use an electric hand mixer to beat the egg whites to stiff peaks. If you’re new to the baking world, turn the mixer over so the paddle attachments point up. Does the egg white on the paddles keep its peaks? If not, continue beating.
Fold the beaten egg whites into the chocolate mixture one-third at a time. To fold: use a spatula to pull one-third of the egg whites into the bowl containing the chocolate, insert the spatula into the center of the bowl, and fold in the egg whites. Turn the bowl 90 degrees and repeat. Once incorporated, repeat with the remaining egg whites. The goal here is to gently mix without deflating the egg whites.
Top with extra Harissa-Candied Almonds, or a generous pinch of Maldon sea salt.