Chocolate pudding with white chocolate chips
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
For many years, even centuries, chocolate pudding has continued to captivate the hearts of those with a sweet tooth. Today, it's incredibly difficult to find someone who doesn't know what this dessert is. The ways to prepare pudding are endless. Some offer the sweet and sour taste of plums, while others offer the spiciness of dried fruits. The choice is always yours.
Here's a recipe for a pudding made with cocoa powder, dark chocolate, and white chocolate chips—one of many variations you're sure to love.
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:
- 1.5 cups of sugar
- 3/4 cup cocoa powder
- 1/2 cup cornstarch
- 1/8 heaped teaspoon of salt
- 4 cups whole milk
- 2 cups of drinking cream, 10% fat
- 90 g dark chocolate
- 1 tbsp. vanilla extract
- 90 g white chocolate pieces
- Whipped cream for decoration
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, combine the sugar, cocoa, cornstarch, and salt. Then pour in the milk in a thin stream, whisking constantly until smooth. Pour the cream in a slow stream, whisking constantly until smooth. Strain the mixture through a fine-mesh or conical sieve into a saucepan. Over medium heat, stirring constantly, bring the mixture to a boil. Simmer for 2 minutes. Turn off the heat and stir in the dark chocolate and vanilla extract. Transfer the chocolate pudding to a bowl.
- Fill a large bowl with ice cubes, top it with water, and place the pudding bowl on top. Let it cool for 15 minutes, stirring occasionally with a rubber spatula.
- Add white chocolate and pour the mixture into bowls, glasses or mugs.
- Place the bowls in the refrigerator to freeze thoroughly. Serve the pudding chilled with a small dollop of cream.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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