Chocolate pudding with malted milk
Votes: 1
Time: 20 minutes plus setting time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 367, total fat 24 G., saturated fats 14 G., proteins 9 G., carbohydrates 29 G., fiber 1 G., cholesterol 105 mg, sodium 123 mg, sugar 24 G.
Calories 367, total fat 24 G., saturated fats 14 G., proteins 9 G., carbohydrates 29 G., fiber 1 G., cholesterol 105 mg, sodium 123 mg, sugar 24 G.
Malted milk powder will make your chocolate pudding healthier and even more delicious. Add it not only to the pudding mixture but also to the whipped cream for garnish. And for a beautiful presentation, sprinkle each serving of chocolate pudding with crushed malt balls, such as Malteesers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large egg
- 1 and 3/4 cups milk with 2% fat content
- 1/3 tbsp. + 1 tbsp. l. chocolate malted milk powder
- 2 tablespoons cornstarch
- 110 g milk chocolate, chopped
- 1 tsp vanilla extract
- 0.5 cup chilled heavy cream
- Chopped malt balls in chocolate, for sprinkling
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Recipes with similar ingredients: eggs, milk, cream, milk chocolate, malted milk powder, corn syrup
Cooking the dish according to the recipe:
- In a medium bowl, whisk the egg. In a medium saucepan, combine the milk, 1/3 cup malted milk, and cornstarch. Bring to a simmer over medium heat, whisking constantly, until slightly thickened (it will be the consistency of heavy cream), about 4 minutes. Remove from heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the saucepan. Cook over medium heat, whisking constantly, until thickened, about 2 minutes (the whisk should leave a trail).
- Remove the pudding from the heat. Add the chopped chocolate and vanilla extract and stir until smooth.
- Divide the pudding into 4 molds or small bowls. Place a piece of plastic wrap directly on the surface of each pudding and refrigerate until completely set, at least 4 hours or overnight.
- In a medium bowl, whip the heavy cream with the remaining 1 tablespoon malted milk until soft peaks form. Spoon the whipped cream over the pudding and sprinkle with crushed malt balls.
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