Who resists a good pudding? Especially when it comes to Economic recipes And incredibly tasty! Today I will teach you how to do a chocolate pudding Which is super creamy, chocolate and easy to prepare. Perfect for every occasion, this recipe will conquer your heart.
How to prepare the chocolate pudding
To prepare this chocolate pudding, you will have to prepare a caramel, then beat the eggs, the condensed milk, the milk, the powdered milk, the cocoa powder and the melted dark chocolate.
Pour the mixture into a caramelized shape and cook in a water. The result is a super creamy and delicious pudding. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- Caramel
- 1 cup of sugar
- 150 ml of water
- Pudding
- 3 eggs
- 1 can of condensed milk
- 2 cups of milk
- 1 cup of milk powder
- 3 tablespoons of 100% cocoa (or 1 cup of cocoa 50%)
- 80 g of dark chocolate
Methods of preparation
Caramel preparation:
- In a pan, put the sugar and 50 ml of water.
- Mix a little and bring over medium heat.
- Leave it caramelize without moving at the beginning.
- When it starts to brown on the edges, mix gently.
- Carefully add the remaining 100 ml of water (it can sneeze).
- Mix until the caramel bumps dissolve.
- Cook for about 30 seconds to thicken slightly.
- Turn off the heat.
Preparation of the pudding:
- In a blender, add eggs, condensed milk, milk, powdered milk, cocoa powder and melted dark chocolate.
- Beat 2-3 minutes up to a homogeneous mixture.
Assembly:
- Pour the caramel into a shape of a pudding (20 cm in diameter).
- Distribute well in the background and sides.
- Pass the pudding paste through a sieve and gently pour into the caramelized shape.
Roast:
- Cover the pan with an aluminum sheet (bright part).
- Put the pan in a larger pan and add hot water until you reach half of the height of the shape of the pudding (bagnoschetta).
- Bake in a preheated oven at 150-180 ° C for 1 hour and 30 minutes.
Cooling and unpleasant:
- Remove the pudding from the oven and let it cool completely.
- Refrigerate for at least 4 hours to be stopped.
- To cancel, pass a knife to the edges of the pudding and turn a plate.
SUGGESTIONS
If you do not have dark chocolate, you can use milk chocolate, but reduce the amount of sugar in the recipe so as not to be excessively sweet. For an even more creamy pudding, add a spoonful of corn starch to the recipe. If the caramel hardens too quickly, add a little more than water and heats up again until it dissolves.
Revenue combinations
To be chocolate pudding It is perfect with a ball of ice cream, red fruit or whipped cream. Try to spray the cocoa powder or the chocolate chips at the top for an extra touch of flavor.
Conclusion
AND chocolate pudding It’s a real temptation! Super creamy, easy to do and with an irresistible flavor, is perfect for impressing your friends and family. Prepare this recipe and enjoy a moment of pure pleasure!
Can I use another type of chocolate?
Yes, but the dark chocolate balances the candies.
Do I have to use the milk powder?
No, but makes the pudding more creamy.
How to know if the pudding is ready?
It will be stopped, but still with a slight tremore in the center.
Can I do it without battering?
Yes, but the consistency will not be so creamy.
How long does it last in the refrigerator?
Up to 5 days, well stored.
