Chocolate Pudding - General Cooking Principles
Chocolate pudding is a surprisingly tender, tasty and light delicacy that any hostess can cook. Milk is taken as a basis for dessert, sometimes cream or dissolved coffee is added to it. Also essential ingredients are chocolate or cocoa powder and granulated sugar. For aroma and richer flavor vanilla, cinnamon or ground nuts are added to the chocolate-milk mixture. Dessert is incredibly tasty, if you add to the mass a little liquor, brandy or rum. Eggs, starch or flour are used as a “link”. The principle of preparation is very simple: sugar, cocoa, starch, eggs and other ingredients are dissolved in a small amount of hot or cold milk. Then the mixture is gently poured into the total hot mass of milk and all thoroughly stirred. The mixture after boiling boil for another minute or two, after which the chocolate pudding can be poured into molds and left to cool. Serve cold pudding.
Chocolate Pudding - Preparing Food and Dishes
A bowl, a small saucepan, a measuring cup and pudding tins are required. If there are no special molds, transparent glass bowls will fit.
Preparation of products consists in measuring the right amount of sugar, cocoa, starch and milk. Some recipes require milk or cream to be pre-cooled.
Chocolate Pudding Recipes:
Recipe 1: Chocolate Pudding
This recipe describes how to make classic chocolate pudding as prepared in England. Dessert is pretty simple and does not require the use of complex or hard-to-reach products. Preparing such chocolate pudding, respectively, on cocoa powder with the addition of milk, granulated sugar, vanilla and butter. Ingredients Required:
- 115-120 g of sugar;
- 2 spoons of cocoa powder;
- Milk - 500-550 ml;
- 2 yolks;
- Cornstarch - 2 spoons;
- A bag of vanilla;
- Spoonful of butter (about 15-16 ml).
Milk must be pre-cooled in the refrigerator. In 100 ml to dissolve starch. Pour the rest of the milk into the pan and put on medium heat. Add cocoa powder, vanilla, granulated sugar and egg yolks to the milk with starch. Mix thoroughly with a whisk. As soon as the milk in the pan begins to boil, slowly pour the mixture from the cup, stirring constantly. Boil the mixture on low heat for another 2 minutes, without ceasing to stir. As soon as the mass becomes thick enough, turn off the heat and put cold butter into the pan. Stir mass with hot ingredients until completely dissolved. Put chocolate pudding in glass bowls and leave to cool at room temperature. Then put the dessert in the fridge. Serve chilled with coffee.
Recipe 2: Chocolate Pudding with Hazelnut
Ground hazelnut perfectly complements chocolate pudding and gives a spicy, specific flavor. In addition to nuts, for the preparation of dessert, milk, cocoa, sugar and starch are required.
- Milk - 2 glasses;
- By 2 tbsp. l granulated sugar and cornstarch;
- Ground hazelnuts - 30-35 g;
- Cocoa powder - 2 tbsp. l
Heat the milk so that it is hot enough, but not boiling. Remove the saucepan from the heat and add the sugar, cocoa powder and cornstarch. Stir thoroughly until complete dissolution of the dry ingredients. Then pour the ground nuts and mix everything again. We put the pot on the fire and continue to mix the mass. After boiling, cook another 1 minute. Pour chocolate pudding into molds and leave to cool, then send to the fridge for a few hours.
Recipe 3: Chocolate pudding with coffee and cream
Incredibly delicious dessert made from dark chocolate, milk, sugar and coffee. Cream gives chocolate pudding tenderness, and cinnamon has a pleasant spicy taste and delicate aroma.
- 125-130 ml of milk;
- Dark chocolate bar;
- Spoon of brown sugar;
- 2 spoons of potato starch;
- 125-130 ml of instant coffee;
- 1 pinch of cinnamon and salt;
- Cream - 125-130 cl (10%).
Stir the cream with milk, add a little salt, put on the fire and boil. Chocolate bar to break and throw in a hot milk-cream mixture. Chocolate stir. Add starch, sugar and cinnamon to the cup with the dissolved coffee, as it should be stirred. Pour the coffee into the pot with milk and chocolate and continue to stir. Turn off the heat as soon as the mixture begins to thicken. Pour the pudding over the forms and leave to cool, then put in the fridge.
Chocolate pudding - secrets and tips from the best chefs
Finished chocolate pudding can be decorated with icing or ice cream, pour over caramel, sprinkled with coconut flakes or ground nuts. To significantly reduce the caloric content of dessert, you can take skimmed milk.