Chocolate pudding with skeleton hands
Votes: 1
Time: 1 hour 20 min.
Complexity: average
Servings: 12
Complexity: average
Servings: 12
Chocolate pudding with skeleton hands - a detailed recipe.
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:
Hand-shaped icing
- 2 tbsp. dry egg white
- 2 tablespoons water, plus more if needed
- 1/4 tsp vanilla extract
- 1 cup powdered sugar
Chocolate pudding
- 4 cups whole milk
- 1 cup granulated sugar
- 6 tablespoons cocoa powder
- 1/4 cup cornstarch
- 1/2 tsp salt
- 4 large egg yolks
- 250 g dark chocolate, chopped
- 2 tbsp (30 g) butter
- 2 tsp vanilla extract
- Crushed chocolate cookies, for sprinkling
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Recipes with similar ingredients: dark chocolate, milk, eggs, vanilla extract, powdered sugar, cocoa, starch
Cooking the dish according to the recipe:
- We're doing it "hands”: Line 3 baking sheets with parchment paper. Beat the egg whites and water in a large bowl with an electric mixer on medium speed until medium peaks form, 3 to 4 minutes. Add the vanilla. Gradually whisk in the powdered sugar until the icing is thick and stiff peaks form; add a little water, about 1/2 teaspoon at a time, if the icing is too thick. Spoon into a pastry bag fitted with a 1/4-inch round tip.
Make 6 cm x 4 cm hands on the prepared baking sheets. Draw and fill a 3 cm downward-facing "anchor" triangle. Pipe five fingers. Transfer the remaining icing to a resealable container. Let the "hands" set overnight. - Make puddingIn a large saucepan, combine the milk, granulated sugar, cocoa powder, cornstarch, and salt. Heat over medium heat, stirring occasionally, until the mixture thickens slightly, about 15 minutes.
- Combine the egg yolks in a medium bowl. Gradually whisk about 1/2 cup of warm milk into the egg yolks, then pour the mixture into the saucepan. Continue cooking over medium heat, stirring, until thickened, about 9 minutes. Remove from heat and stir in the chocolate; it should melt and the mixture should become smooth. Stir in the butter and vanilla. Divide the pudding among 12 small cups. Cover with plastic wrap and refrigerate for 2 hours or overnight until firm.
Using a rubber spatula, loosen the "hands" from the parchment paper. Use extra frosting to fill in any broken bones. Carefully insert the hands into the pudding and sprinkle with cookie crumbs.
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