David Lebovitz

Hot Chocolate Pudding

Adapted from Sinfully Easy Delicious Desserts (Artisan) by Alice Medrich. To show how versatile this recipe is, I made them twice, varying the recipe, which resulted in two delicious types of dessert. I dialed down the sugar and reduced the butter, and each one had its own distinct personality. So feel free to use either 3- or 4-ounces of butter, depending on if you want them very creamy (4 ounces) or a little more cake-like (3 ounces.) Baking times will vary based on what kind of vessels you use. And you can fill them as much, or at little, as you wish – depending on how big the portion size you want is. Just bake them until a crust forms on top and a toothpick inserted into the center comes out with some gooey batter attached.