Summary

Ingredients

• some oil
• 600 g whipped cream
• 1 vanilla pod (s)
• 55 g suar, brown
• 2 teaspoon coffee powder (espresso), instant
• 2 teaspoons gelatin (gelatin powder)
• 150 g whipped cream
• 55 g chocolate (dark chocolate), melted
• Fat for the molds
• 4 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Lightly grease 6 small pudding molds (approx. 150 ml each).
2. Put the whipped cream in a saucepan. Cut open the vanilla pod and add the pulp to the whipped cream. Add the vanilla pod and sugar and heat gently, but don`t let it boil. Pour the cream through a sieve into a glass bowl and set aside.
3. Dissolve the espresso powder in 4 tablespoons of water. Let soak together with the gelatine powder in a small glass bowl for approx. 5 minutes. Place the bowl in a saucepan with gently simmering water until the gelatine has dissolved.
4. Stir some of the set aside cream into the coffee mixture, then mix it with the rest of the cream. Spread the whole thing on the prepared pudding molds and let cool down. Then place in the refrigerator for 8 hours or overnight.
5. For the sauce, stir 1/4 of the 150 ml whipped cream in a bowl with the melted chocolate. Gradually stir in the rest of the cream except for 1 tablespoon.
6. To serve, briefly dip the bases of the pudding molds in hot water and then distribute them on 6 dessert plates. Then serve the whole thing decorated with the chocolate sauce.
7. If you want, you can embellish white dots in the sauce with 1 tablespoon of the remaining cream, which you then pull into a heart with a toothpick.