Summary

Ingredients

• 100 g chocolate (mocha chocolate)
• 1 pack pudding powder (chocolate) for cooking
• 3 tablespoon sugar, brown
• 500 ml milk
• 3 teaspoons espresso, instant
• 100 g cream
• Sugar for sprinkling
• 4 piece (s) confectionery (Toffifee)
• possibly cocoa powder

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Instructions

1. Roughly chop the chocolate. Mix the custard powder with 2 tablespoons of sugar and 6 tablespoons of the milk until smooth. Bring the rest of the milk and espresso powder to the boil in a saucepan. Stir in the mixed pudding powder with the whisk and simmer for 1 minute.
2. Take the saucepan off the stove and dissolve the chocolate while stirring. Cover the pudding with cling film (press the film directly onto the pudding) and let cool.
3. Whip the cream until stiff. Vigorously stir the pudding with the whisk and fold in the cream. Fill the pudding into 4 cups or dessert bowls and chill for at least 3 hours.
4. Halve the toffifee. Sprinkle the pudding with 1 tablespoon of sugar. Dust the cocoa through a sieve. Decorate with toffifee.