Chocolate pudding "Budino de chocolato"
Votes: 8
Time: 20 minutes plus cooling time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
It's another name for chocolate pudding, but it sounds better in Italian somehow. But frankly, the language doesn't matter here; it's pure, utter bliss. When you eat this chocolate custard cold, it's like a silky chocolate spread with an almost otherworldly flavor, but I also love it hot, straight from the mold; then it's like the best hot chocolate you've ever tasted, only thicker.
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 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 tbsp cornstarch
- 1/3 cup cocoa
- 2 tablespoons of boiling water
- 2 egg yolks
- 1 tsp vanilla extract
- 55 g finely chopped dark chocolate
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Recipes with similar ingredients: milk, cream, vanilla extract, dark chocolate, powdered sugar, eggs, cocoa, starch
Cooking the dish according to the recipe:
- Put the kettle on and heat the milk and cream in a saucepan or in the microwave.
In another saucepan, combine the sugar and cornstarch and sift in the cocoa powder. Add 2 tablespoons of boiling water and stir until a paste forms. - Then add the egg yolks, one at a time, then pour in the warmed milk and cream, then add the vanilla extract.
Scrape the mixture from the edges of the pan and place it over the heat. Cook, stirring, for about 3-4 minutes, until the mixture thickens (if this helps, it should have a mayonnaise-like consistency).
Remove the pan from the heat, stir in the finely chopped chocolate, then pour into 4 small cups or glasses, filling them about 2/3 full. - Cover the cups with plastic wrap to prevent a skin from forming on the surface and refrigerate the pudding to chill. It shouldn't be too cold when serving. If desired, garnish the pudding with whipped cream.
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