Hunt Ball Chocolate Pudding

1/2 lb plain (dark) chocolate
3 tbs sugar
3 eggs
8 trifle sponges or maybe 16 ladyfingers

Separate eggs.
Melt chocolate with 3 tbs water and cool.
Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
whites. Lay sponges in a glass dish, cover with the mixture and chill.
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Doug Weller wrote:
> Hunt Ball Chocolate Pudding
>
> 1/2 lb plain (dark) chocolate
> 3 tbs sugar
> 3 eggs
> 8 trifle sponges or maybe 16 ladyfingers
>
> Separate eggs.
> Melt chocolate with 3 tbs water and cool.
> Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
> whites. Lay sponges in a glass dish, cover with the mixture and chill.

OK, you lost me.

Question 1: how do you melt chocolate with water? Won't it seize?

Q 2: The 'double saucepan"...is that a double boiler? Is the mixture
being heated? For how long?

Q3: The beaten egg whites get folded in and then remain raw?

Weird recipe. Explain,. please!!

In article .com>,
"Jude" > wrote:

> Doug Weller wrote:
> > Hunt Ball Chocolate Pudding
> >
> > 1/2 lb plain (dark) chocolate
> > 3 tbs sugar
> > 3 eggs
> > 8 trifle sponges or maybe 16 ladyfingers
> >
> > Separate eggs.
> > Melt chocolate with 3 tbs water and cool.
> > Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
> > whites. Lay sponges in a glass dish, cover with the mixture and chill.
>
> OK, you lost me.
>
> Question 1: how do you melt chocolate with water? Won't it seize?

Nope. It's a mystical thing, melting chocolate is. It will seize if
you get a drop in it, but not if you melt it with quantity. (I don't
know what the magic quantity is, though.) Weird, huh?

>
> Q 2: The 'double saucepan"...is that a double boiler? Is the mixture
> being heated? For how long?
>
> Q3: The beaten egg whites get folded in and then remain raw?

Sure.
But it's not the best-written recipe. :-/
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

On Wed, 01 Mar 2006 11:23:10 -0600, in rec.food.cooking, Melba's Jammin'
wrote:

>In article .com>,
> "Jude" > wrote:
>
>> Doug Weller wrote:
>> > Hunt Ball Chocolate Pudding
>> >
>> > 1/2 lb plain (dark) chocolate
>> > 3 tbs sugar
>> > 3 eggs
>> > 8 trifle sponges or maybe 16 ladyfingers
>> >
>> > Separate eggs.
>> > Melt chocolate with 3 tbs water and cool.
>> > Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
>> > whites. Lay sponges in a glass dish, cover with the mixture and chill.
>>
>> OK, you lost me.
>>
>> Question 1: how do you melt chocolate with water? Won't it seize?
>
>Nope. It's a mystical thing, melting chocolate is. It will seize if
>you get a drop in it, but not if you melt it with quantity. (I don't
>know what the magic quantity is, though.) Weird, huh?
>
>>
>> Q 2: The 'double saucepan"...is that a double boiler? Is the mixture
>> being heated? For how long?
>>
>> Q3: The beaten egg whites get folded in and then remain raw?
>
>Sure.
>But it's not the best-written recipe. :-/

Yep, it's a really old one I found typed out on an index card. I've no
idea where I got it from but I know it was good!

Is there a problem with raw egg whites? This is a recipe from long ago,
remember. It wouldn't bother me now though.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On 1 Mar 2006 08:51:59 -0800, in rec.food.cooking, Jude wrote:

>Doug Weller wrote:
>> Hunt Ball Chocolate Pudding
>>
>> 1/2 lb plain (dark) chocolate
>> 3 tbs sugar
>> 3 eggs
>> 8 trifle sponges or maybe 16 ladyfingers
>>
>> Separate eggs.
>> Melt chocolate with 3 tbs water and cool.
>> Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
>> whites. Lay sponges in a glass dish, cover with the mixture and chill.
>
>OK, you lost me.
>
>Question 1: how do you melt chocolate with water? Won't it seize?

Try it out, it works for me.
>
>Q 2: The 'double saucepan"...is that a double boiler? Is the mixture
>being heated? For how long?

Yes, this is an English recipe after all. How long is up to you. This is
an old recipe.

>
>Q3: The beaten egg whites get folded in and then remain raw?

Yep.
>
>Weird recipe. Explain,. please!!
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

In article >,
Doug Weller > wrote:

> Is there a problem with raw egg whites? This is a recipe from long ago,
> remember. It wouldn't bother me now though.
>
> Doug

Fear of salmonella. Infants, elderly, and those with compromised immune
systems are advised some caution, I guess.
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

"Jude" > wrote in
oups.com:

> Doug Weller wrote:
>> Hunt Ball Chocolate Pudding
>>
>> 1/2 lb plain (dark) chocolate
>> 3 tbs sugar
>> 3 eggs
>> 8 trifle sponges or maybe 16 ladyfingers
>>
>> Separate eggs.
>> Melt chocolate with 3 tbs water and cool.
>> Beat sugar and yolks in double saucepan, add chocolate, fold in
>> beaten whites. Lay sponges in a glass dish, cover with the mixture
>> and chill.

>
> Q3: The beaten egg whites get folded in and then remain raw?
>
> Weird recipe. Explain,. please!!
>

It's not that weird, really. It could use a little more detail, perhaps,
but it looks to me like a typical chocolate mousse recipe, with the
mousse mixture being placed over the sponges before chilling.

Most classic mousse recipes have raw eggs, AFAIK.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Melba's Jammin' wrote:
> In article >,
> Doug Weller > wrote:
>
>> Is there a problem with raw egg whites? This is a recipe from long
>> ago, remember. It wouldn't bother me now though.
>>
>> Doug
>
> Fear of salmonella. Infants, elderly, and those with compromised
> immune systems are advised some caution, I guess.

The food police have everyone running scared.

But I think the risk is supposed to be much lower with whites than yolks.

Keep it chilled and eat it fresh and don't worry about it is my feeling.
(Besides which my eggs come from my own free range flock these days, not
from debeaked, overcrowded, antibiotic-filled factory hens.)

Janet Puistonen wrote:
> Melba's Jammin' wrote:
> > In article >,
> > Doug Weller > wrote:
> >
> >> Is there a problem with raw egg whites? This is a recipe from long
> >> ago, remember. It wouldn't bother me now though.
> >>
> >> Doug
> >
> > Fear of salmonella. Infants, elderly, and those with compromised
> > immune systems are advised some caution, I guess.
>
> The food police have everyone running scared.
>
> But I think the risk is supposed to be much lower with whites than yolks.
>
If the flock has salmonella, the chickens aren't going to infect the
yolks and not the whites. All of the egg is at risk, in this case,
inside and out.

N.