1/4 cup butter, softened
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 cup brown sugar
1 1/2 cups chocolate syrup
2 1/2 teaspoons vanilla extract
3 egg whites
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon orange juice
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon lemon zest
In a large bowl, cream together 1/2 cup butter and pudding mix until smooth. Beat in eggs and brown sugar until blended. Stir in brown sugar mixture and vanilla. Combine egg whites and baking soda. Fold egg whites into pudding mixture. Mix in sour cream and vanilla, then spoon over pudding. Cover and refrigerate overnight at least one hour.
In a small saucepan, microwave chocolate syrup until chocolate is melted and precise amounts of syrup are added. Gradually drizzle syrup over pudding, shaking off any foam that might float to the bottom of the glass. Continue to microwave syrup over high heat until candy thermometer reading reads 237 degrees F (120 degrees C). Remove from heat and stir into brown sugar mixture. Return to oven for another 2 minutes or until set. Pour chocolate over pudding mixture and serve.