Chocolate cream pudding
- 750 ml milk
- 250 ml whipping cream
- 70 g cornstarch
- 3 tbsp Cocoa powder
- 150 g dark chocolate
- 70 g sugar
- 1 pinch of salt
- 150 ml whipping cream
- Mix 750 ml milk and 250 ml heavy cream. Stir 200 ml of this mixture with 70 g cornstarch and 3 tablespoons cocoa powder until smooth. Pour the remaining milk into a saucepan and heat. Finely chop 150 g dark chocolate. Set aside 20 g. Add the remaining chocolate, 70 g sugar, and a pinch of salt to the milk and stir until the chocolate melts.
- Pour the cornstarch mixture into the boiling chocolate milk while stirring. Cook for 1 minute, stirring constantly. Pour the pudding mixture into 6 200 ml pudding molds that have been rinsed with cold water and cover directly on the surface with cling film. Refrigerate for at least 4 hours (preferably overnight).
- Whip 150 ml of heavy cream until stiff peaks form. Briefly dip the pudding molds in hot water and unmold the pudding onto plates. Serve decorated with whipped cream and chopped chocolate.
ml ml milk
ml ml whipped cream
gg cornstarch
The Kakao Powder
dark chocolate
g g Zucker
Price Price Salt
ml ml whipped cream
preparation
Mix 750 ml milk and 250 ml heavy cream. Stir 200 ml of this mixture with 70 g cornstarch and 3 tablespoons cocoa powder until smooth. Pour the remaining milk into a saucepan and heat. Finely chop 150 g dark chocolate. Set aside 20 g. Add the remaining chocolate, 70 g sugar, and a pinch of salt to the milk and stir until the chocolate melts.
Pour the cornstarch mixture into the boiling chocolate milk while stirring. Cook for 1 minute, stirring constantly. Pour the pudding mixture into 6 200 ml pudding molds that have been rinsed with cold water and cover directly on the surface with cling film. Refrigerate for at least 4 hours (preferably overnight).
Whip 150 ml of heavy cream until stiff peaks form. Briefly dip the pudding molds in hot water and unmold the pudding onto plates. Serve decorated with whipped cream and chopped chocolate.
