MOHR IM HEMD
(Chocolate Hazelnut Pudding)
2-1/8 oz. butter (unsalted)
3/4 oz. powdered sugar
3 egg yolks
1-3/4 oz. white bread, diced
3-1/3 fl. oz. milk
3/4 oz. chocolate
3 egg whites
1/2 oz. granulated sugar
1-3/4 oz. hazelnuts, grated
1-3/4 oz. bread crumbs
1/2 oz. cake flour
Whip together butter and powdered sugar. Moisten diced white bread with milk. Add diced
bread and chocolate heated gently until liquid to butter mix. Whip egg whites and
granulated sugar to an oily consistency, carefully fold the whisked egg whites into the
mixture. Stir in flour, bread crumbs and grated hazelnuts.
Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs.
Pour mixture into the molds, place molds in water in a double boiler and finish puddings
in a pre-heated 350 degree F oven for about 45 minutes.
Unmold puddings onto dessert plates, serve with chocolate sauce and whipped cream.
Serves 6