Chocolate pudding with ice cream flavor
Votes: 1
Time: 4 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 174, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 27 G., fiber 2 G., cholesterol 100 mg, sodium 138 mg, sugar 22 G.
Calories 174, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 27 G., fiber 2 G., cholesterol 100 mg, sodium 138 mg, sugar 22 G.
This silky, rich chocolate pudding is the perfect dessert for a special occasion. For a stunning presentation, serve it in glass bowls or glasses, top with whipped cream, and shaved chocolate.
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:
- 2 cups of milk
- 0.5 cups of sugar
- 1/3 cup cocoa powder
- 4 tsp cornstarch
- 1.5 tsp vanilla extract
- 3 large egg yolks
- 1/4 teaspoon fine salt
- Chocolate shavings and sweet whipped cream for serving
- Special equipment: 4-6 small ramekins or bowls
We recommend
Cooking the dish according to the recipe:
- Combine 1.5 cups milk, sugar, and cocoa powder in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Meanwhile, in a medium bowl, combine the remaining 1/2 cup milk with the cornstarch, vanilla, egg yolks, and salt. Gradually whisk the hot milk mixture into the egg mixture.
- Return the milk and egg mixture to the saucepan and continue cooking, whisking constantly, until the pudding comes to a boil. Reduce the heat to maintain a gentle simmer and continue stirring until the pudding thickens, about 2-3 minutes more.
- Divide the pudding evenly among 4-6 small ramekins or ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight. Serve the pudding, garnishing each serving with a dollop of whipped cream and chocolate shavings.
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