I have always been in love with homemade desserts, in particular those who bring emotional childhood memories. This chocolate pudding won my heart for its silky consistency and intense flavor. Among the economic recipes I know, it stands out for the simplicity of the ingredients and the extraordinary result that provides the whole family.
How to prepare the chocolate pudding
Preparing this pudding is simpler than you think. I start by preparing a golden syrup with sugar and water, then I hit the eggs with condensed milk, ordinary milk and chocolate powder up to a homogeneous mixture. I take the water bath for about an hour and let it cool completely before not move. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- For syrup:
- 1 cup of sugar (200g)
- 80 ml of water
- For the mass:
- 3 eggs
- 1 can of condensed milk (395 g)
- 1 can of milk (300 ml)
- 1 cup of chocolate powder (100 g)
Prepare the mode
Preparing hot
Caramelized sugar:
- Put the sugar in a pan and bring over medium heat, stirring occasionally until it forms a golden caramel.
Adding water:
- Carefully add the caramel hot water.
- Mix well and distribute it in the lower part of the shape of the pudding. Reserve.
Prepare the pasta
Beating the ingredients:
- In a blender, beat the eggs, condensed milk, milk and chocolate powder up to a smooth and homogeneous mixture.
Coating of the mixture:
- Pass the mixture through a thin sieve to eliminate possible lumps and pour the syrup over the pan over.
Kitchen
Bacchio water:
- Cover the pan with an aluminum sheet and cook in a double boiler over medium heat for about 1 hour, or until it has a toothpick, it comes out clean.
Cooling:
- Let it cool completely at room temperature and then cool off for at least 6 hours before not move.
SUGGESTIONS
I always use milk at room temperature to prevent the mixture from being performed. The secret of the perfect consistency is to beat all the ingredients well and strive for the mixture before it leads to the fire. To make the degradation easier, pass a thin knife to the edges before turning the pudding on the plate. I always keep in the refrigerator for a maximum of 4 days in a covered container.
Revenue combinations
This pudding is perfectly harmonized with homemade whipped cream, fresh red fruit or red fruit syrup. For special occasions, usually servant with cream ice cream or a pinch of cinnamon powder. It is also delicious accompanied by champagne biscuits or wafer.
Conclusion
This Chocolate pudding recipe It has become my favorite for the practicality and the incomparable taste it provides. It is a dessert that never fails to impress and that adapts perfectly to both daily life and special occasions. Each spoon melts in the mouth, creating a unique and comforting gastronomic experience.
How long does the chocolate pudding last in the refrigerator?
The pudding can be kept in the refrigerator for a maximum of 4 days if kept in a well -covered container. Always keep refrigerated to preserve the consistency and taste.
Can I replace chocolate powder with chocolate?
It is possible, but the taste will be more fluid and sweet. I recommend using pure powder chocolate to obtain the characteristic intense flavor of this recipe.
How to know if the pudding is ready?
Attack a thin toothpier or a knife in the center of the pudding. If it comes out clean or with few waste, it is ready. The average cooking time is 1 hour in a water bath.
Can I do it without sugar syrup?
The syrup is essential for the traditional pudding flavor, but if you prefer, you can only make the pasta. The result will be different, more similar to a flan.
What to do if the pudding doesn’t move?
Leave the pudding a few minutes into a hot water bath to soften the syrup, then pass a thin knife and quickly turn to the serving dish.
