Hot chocolate pudding
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 230, total fat 8 G., saturated fats 4 G., proteins 7 G., carbohydrates 33 G., fiber 0 G., cholesterol 131 mg, sodium 133 mg, sugar 28 G.
Calories 230, total fat 8 G., saturated fats 4 G., proteins 7 G., carbohydrates 33 G., fiber 0 G., cholesterol 131 mg, sodium 133 mg, sugar 28 G.
If you have some leftover hot chocolate mix (or cocoa), make this light chocolate pudding that's enough to serve a crowd. Serve it in bowls and garnish with whipped cream, like hot chocolate, or mini marshmallows, like cocoa. This elegant dessert is perfect for a holiday.
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:
- 4.5 cups whole milk
- 3/4 cup sugar
- 2/3 cup hot chocolate or cocoa mix, plus extra for topping
- 1/3 cup cornstarch
- 5 large egg yolks, beaten
- 2 tsp vanilla extract
- Whipped cream, for decoration
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Recipes with similar ingredients: hot chocolate mix, eggs, milk, starch
Cooking the dish according to the recipe:
- In a large saucepan, heat 4 cups milk over medium heat until steaming.
- Meanwhile, in a large bowl, combine sugar, hot chocolate mix, cornstarch, and 1/4 teaspoon salt. Stir in the egg yolks and the remaining 1/2 cup milk.
- Gradually add half of the hot milk to the egg mixture, whisking constantly until smooth. Then gradually add the egg-milk mixture to the remaining hot milk in the saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, until the mixture thickens to a pudding-like consistency, 3-4 minutes. Remove the saucepan from the heat and stir in the vanilla extract.
- Let the pudding cool slightly, stirring it a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until completely cool and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and silky. Spoon into serving bowls, top with whipped cream, and drizzle with hot chocolate mixture.
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