Chocolate semolina pudding

Name: Chocolate semolina pudding
Yield: Yield: Approximately 26 ounces, to fill 12 shallow timbale molds or muffin cups
Cuisine: American
Ingredients: semolina flour; baking powder; coffee beans; salt; unsalted butter; strong brewed liquid coffee; walnuts; unsalted butter; sugar; sugar; bittersweet chocolate; eggs

Preparation info

Yield: Approximately 26 ounces , to fill
12
shallow timbale molds or muffin cups

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages—Chocolate at 100%

Americas
United States
Dessert
Vegetarian

Method

Preheat oven to 350°F.
Coat twelve 3 to 4 ounce capacity timbale (thimble shaped), or other molds of similar capacity, with butter and then coat with an even sprinkling of sugar, shaking out excess.
Place chocolate and butter into a medium-size