Chocolate Pudding

Name: Chocolate Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Whole milk 1.1 cups; Dark chocolate 2.5 oz; Sugar ¼ cup; Butter 2.8 tbsp; Cornstarch 2 ½ tbsp; Amaretti cookies 0.5 oz; Dark chocolate in flakes to taste; Pomegranate to taste

662

Calories per serving

Vegetarian

Energy Kcal 662
Carbohydrates g 72
of which sugars g 62
Protein g 7.5
Fats g 38.2
of which saturated fat g 22.05
Fiber g 1.1
Cholesterol mg 64
Sodium mg 68

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Makes: 2 pezzi
Cost: Low
Note + 3 hours of rest

PRESENTATION

Recipe by
Leyla Farella

Chocolate pudding is a delicious homemade dessert with timeless flavors. This spoon dessert withstands culinary trends, it's an evergreen in DIY pastry, and it's easy to make. Our recipe requires just a few minutes of cooking and then directly into the fridge to set in decorated molds, which will give a refined shape to the puddings. To complete the masterpiece, dedicate yourself to a tasty and captivating decoration that also includes a crunchy note. We chose aromatic amaretti and a handful of pomegranate seeds that, besides adding a tart touch, will color the plate with a beautiful amaranth hue! Come and discover how easy it is to make chocolate pudding at home and try other tasty variations:

Chocolate pudding with cream and strawberries
Chocolate pudding and raspberry coulis
White chocolate pudding
Lactose-free pudding
Persimmon and cocoa pudding

INGREDIENTS

662

Calories per serving

Ingredients (for 2 150 ml molds): Whole milk 1.1 cups (250 g); Dark chocolate 2.5 oz (70 g); Sugar ¼ cup (50 g); Butter 2.8 tbsp (40 g); Cornstarch 2 ½ tbsp (20 g)

for decoration: Amaretti cookies 0.5 oz (16 g); Dark chocolate to taste - in flakes; Pomegranate to taste

Preparation

How to prepare Chocolate Pudding

To prepare the chocolate pudding, heat the milk 1 in a saucepan and bring it to just below boiling point over medium heat. In another pot, melt the butter 2 and add the sugar 3.

Stir with a whisk to combine 4. Roughly chop the chocolate with a knife 5, and add it to the pot with the butter 6. Melt over medium heat, stirring with a hand whisk.

When the mixture is completely fluid, add the sifted cornstarch 7 and incorporate it with the whisk. This way, no lumps will form. As the final step, slowly pour in the hot milk 8, stirring with the whisk 9. Cook the pudding for a few minutes until it starts to thicken. Remove from the heat as soon as it begins to set: it will thicken completely as it cools.

Moisten 2 pudding molds of 5 fl oz (150 ml) each and immediately pour the mixture inside 10. Fill the mold halfway, crumble 1 amaretto into each 11, and then cover with the rest of the pudding 12.

Let it cool at room temperature 13, cover with the mold lids 14, then place in the refrigerator for at least 3 hours. Afterward, remove the lids 15.

Invert the chocolate pudding onto a plate and serve, decorating the surface with crumbled amaretti, chocolate shavings, and pomegranate seeds 17, for a touch of color 18.

Storage

Store the chocolate pudding in the refrigerator for 3-4 days, covered with plastic wrap.

Advice

Instead of amaretti, you can also use meringues, which will have the same effect of adding a crunchy note along with the creaminess of the pudding. You can also follow the same traditional procedure without adding the amaretti. You can flavor the pudding with a few tablespoons of amaretto liqueur or Cointreau. Instead of the classic pudding molds, you can also use silicone or aluminum muffin cups. In this case, brush the surface with a little vegetable oil before pouring the pudding to make it easier to remove when ready.

For the translation of some texts, artificial intelligence tools may have been used.