Mohr Im Hemd Austrian Chocolate Hazelnut Pudding Recipes

HAZELNUT PUDDING

Steps:

• Butter 10 6-ounce ramekins.
• Cream butter with confectioners' sugar.
• Beat in egg yolks one at a time.
• Beat in brandy.
• In a separate bowl, beat egg whites until foamy.
• Gradually beat in granulated sugar.
• Fold toasted nuts, bread crumbs, and salt into the creamed butter mixture.
• Add one third of the egg whites; continue folding.
• Fold in remaining egg whites.
• Turn mixture into ramekins and cover each ramekin with aluminum foil.
• Place in water bath.
• Bake in 350-degree oven 35 to 40 minutes or until puddings are firm.
• To serve, turn warm pudding out of ramekin onto plate.
• Sprinkle with confectioners' sugar.
• Garnish with crème anglaise or fresh strawberries.

MOHR IM HEMD (AUSTRIAN CHOCOLATE HAZELNUT PUDDING)

Steps:

• 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 very lightly-sweetened whipped cream.