puddin' family

olive likes to say, "we are a puddin' family." I agree. This is the most recent variation on pudding that I've made. it's very dense, more like a pot de crème. Ivy could only eat one spoonful at a time. Making with the Ghirardelli Bittersweet chocolate chips was a bit too rich, will try semisweet chips next time. You could also leave out the 2 tbsp flour and make it gluten free. the egg mixture was thick enough without the flour.

PUDDIN' FAMILY POT DE CRÈME

INGREDIENTS
(makes 8 chocolate pots)

3 large eggs, separated into yolks and whites
3/4 cup plain non-fat greek yogurt (I used Chobani)
1/4 cup light brown sugar
2 tablespoons flour
Pinch of fine sea salt
1 1/2 cups dark chocolate chips

INSTRUCTIONS

1. In a small saucepan, whisk together egg yolks, Greek yogurt, brown sugar, flour, and sea salt. Place over low heat and cook, stirring constantly, for 5 minutes or until the mixture has thickened slightly.
2. Remove saucepan from heat and allow to cool slightly, about 2 minutes. Add the chocolate chips and stir until they melt into the egg yolk mixture. Set aside to cool.
3. In a standing mixer, whip egg whites to stiff peaks. Slowly drizzle in melted chocolate mixture, folding carefully as to not deflate the egg whites. Fold until homogenous.
4. Pour mousse into 8 small ramekins, then refrigerate for at least 2 hours (up to 5 days) before serving! Optional toppings: whipped cream