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Chocolate pudding recipe Boding makes rich chocolate homemade at any time. This simple chocolate pudding consists with a few basic ingredients, but it tastes so low that you will never want to buy a box of a candy mixture again!
This chocolate pudding recipe is my favorite in my house. It is easy to make; You will only need 8 components and about 20 minutes for this recipe. And you will be surprised at how to convert these simple ingredients into homemade chocolate pudding!
Aside from how easy it is to make, I like this dessert is fast candy. The pudding keeps well in the refrigerator, so that you can raise it when you have a few minutes and then serve when you are ready.
Ingredient notes and alternatives
- sugar: Candy is not very sweet. If you want a sweetest pudding, increase sugar to half a cup.
- Sweet baking chocolate: I can use Ghirardelli 60 % for this recipe. However, if you want a sweetest candy, you can use half -candy baking chocolate instead.
- Laban: For sweets that are not rich, use 1 % or 2 % of milk.
- yolk: Since this dessert not only uses the egg yolk, it is a great way to use any egg yolk residue that you may have.
How to make chocolate pudding
Here you will find step -by -step pictures showing how to make this recipe. The full recipe, including the instructions, is returned below.
Step 1: Whisk sugar, cornstarch, and salt together in a medium saucepan.
Step 2: Add chocolate to the sugar mixture and set aside.
Step 3: The milk and the egg yolk whisk in a small bowl until it was collected.
Step 4: Gradually add the milk mixture to the sugar mixture in a saucepan and whisk.
Step 5: Heat a low medium heat. Boil boiling, and constantly whisk.
Step 6: Cook the dessert until it becomes thick, which makes the bottom scraping and the sake of the frying pan, about one minute. Take the pan from the heat.
Step 7: Whisk in butter and vanilla extracted.
Step 8: Divide the dessert between 4 Rommers. Let the dessert cool for 10-15 minutes.
Step 9: Press a piece of plastic cover on the dessert surface, and cool for 1-2 hours before serving.
Step 10: Top with dolls of sweetened whipped cream and chocolate, if you use.
Recipe tips!
- Leave the dessert cold: She left the dessert to cool for 15 minutes before pressing the plastic cover on the surface. This helps to avoid the formation of condensation and the boding water layer.
- Moving forward: The pudding keeps it well in the refrigerator. You can reach 3 days before serving and store it in the refrigerator. Add the whipped cream and chocolate chocolate immediately before serving.
- Double: She doubled the recipe, and she works well.
Differences
It is easy to change flavors in this dessert. Here are some ideas:
- Half solutions: To get the sweetest chocolate pudding, use half a cup of granulated sugar and a half -circuit chocolate.
- Flavors: You can use a different flavor of the extract instead of vanilla. Some ideas are almonds, orange or coconut.
- Lecure: If you serve adults, you can add a set of your favorite intoxicants instead of vanilla.
- Breaking chocolate cream: You can serve pudding covered with a whipped cream to the chocolate candy.
storage
Store i chocolate chocolate residue, covered, in the refrigerator. The dessert will last for up to 4 days when stored properly in the refrigerator.
More recipes Boding and Custard!
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Chocolate pudding recipe
This recipe for chocolate pudding makes a homemade chocolate pudding with some simple ingredients.
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ingredients
directions
Whisk sugar, cornstarch, and salt together in a medium saucepan.
1/3 cup of granulated sugar, 1 ½ tablespoons of cornstarch, Tablet
Add chocolate to the sugar mixture and set aside.
4 ounces of good quality bread chocolate
The milk and the egg yolk whisk in a small bowl until it was collected.
1 ⅓ Full milk cups, 2 large egg yolks
Gradually add the milk mixture to the sugar mixture in a saucepan and whisk.
Heat a low medium heat.
Boil boiling, and constantly whisk.
Cook the dessert until it becomes thick, which makes the bottom scraping and the sake of the frying pan, about one minute.
Take the pan from the heat.
Whisk in butter and vanilla extracted.
1 tablespoon of salted butter, 1/2 teaspoon of vanilla extract
Divide the dessert between 4 Rommers. Let the dessert cool for 10-15 minutes.
Press a piece of plastic cover on the dessert surface, and cool for 1-2 hours before serving.
Top with dolls of sweetened whipped cream and chocolate, if you use.
Notes
- sugar: Candy is not very sweet. If you want a sweetest pudding, increase sugar to half a cup.
- Sweet baking chocolate: I can use Ghirardelli 60 % for this recipe. However, if you want a sweetest candy, you can use half -candy baking chocolate instead.
- Laban: For sweets that are not rich, use 1 % or 2 % of milk.
- yolk: Since this dessert not only uses the egg yolk, it is a great way to use any egg yolk residue that you may have.
- Nutrition values are estimates.
feeding
Service: 1Submission | Thermal calories: 333kcal | Carbohydrates: 39Z | protein: 6Z | fat: 17Z | Saturated fat: 12Z | Unsaturated multiple fats: 1Z | Uncomfortable fat fats: 2Z | Fat by: 0.1Z | Cholesterol: 115Niche | Sodium: 89Niche | Potassium: 313Niche | Viber: 1Z | sugar: 30Z | Vitamin A: 352Iu | Vitamin A: 0.1Niche | Calcium: 199Niche | iron: 1Niche
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