A celebration of chocolate – and mother-daughter love 

Throughout the ages there have been remarkable women in the tea industry and my mother, confectionery artist Reva Paul, was one of them. Here is her recipe for dark chocolate icebox pudding, a treat to brighten Valentine’s or any day: 

Reva Paul’s Dark Chocolate Icebox Pudding ©Ellen Easton  

Ingredients: 

 1 1/2 pounds (Bakers 24 squares) semisweet chocolate 

1 1/2 tablespoons instant coffee 

½ cup boiling water 

2 tablespoons Madagascar Bourbon Pure Vanilla Extract 

3 large eggs, separating yolks and whites 

1/8 teaspoon regular salt 

¼ cup granulated white sugar 

1 cup heavy cream 

Shaved dark chocolate or edible gold flakes for garnish   

For whipped cream topping – 1 cup heavy whipping cream, 2 teaspoons granulated white sugar. Whip at a high speed until stiff peaks form. See below. 

Directions: 

Fill the bottom of a double boiler with water but make certain the water does not touch the bottom of the top part of the pan. Place the semisweet chocolate into the top part of the double boiler pan. Do not cover the pan. On a low-to-medium heat, stir to melt the chocolate. Remove the melted chocolate into the bowl of an electric mixer and set aside. Allow the chocolate to cool to room temperature, stirring occasionally. 

Boil the water. Add the instant coffee until dissolved.  On the lowest speed of the mixer, slowly beat the dissolved coffee into the cooled chocolate.  Add the vanilla and egg yolks. Scape down the sides of the bowl with a rubber spatula until the mixture is smooth.  Set aside. 

When ready to fold in the egg-white mixture, place the separated egg whites into the large bowl of the electric mixer. On a high speed, beat the egg whites with salt until soft peaks form.  Slowly beat in the sugar until the egg whites are stiff but not dry. (Do not overbeat or the air in the eggs will deflate and fall. (Gently and lightly fold one heaping spoonful of the beaten egg whites into the chocolate mixture. Repeat until half of the egg whites are lightly folded into the chocolate. (Do not mix all of the egg whites at once or the air will break.) Reversing the process now, gently fold the chocolate mixture into the other half of the beaten egg whites until no egg whites are visible. 

Using a chilled bowl and with a chilled beater, whip the heavy cream stiff at a high speed.  Gently fold the whipped cream into the chocolate mixture. Pour the mixture into a bowl, a springform pan, pots de crème or ramekins and cover with plastic wrap. Place into the refrigerator for a minimum of five hours until set.  

If made in a springform pan, place a large dessert platter over the top and carefully invert the mixture onto the platter when ready to serve. Using a flat spatula to dislodge the mixture gently, remove the bottom of the pan and prepare the whipped cream topping. Spread the whipped cream over the top and garnish with shaved chocolate or, if whipped cream topping is not desired, garnish with edible gold flakes.  

This recipe may be prepared a day in advance and kept in the refrigerator. It is also good served frozen. Just freeze instead of refrigerating. Serves 8 to 10. 

Tea expert Ellen Easton is a Westfair contributor. Read her touching tribute to her accomplished, pioneering mother, Reva Paul, here.