Death By Chocolate – Pudding
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml cream
- 300 ml water
- 1 pinch (s) salt
- 3 tablespoon cane sugar (raw cane sugar)
- 30 g cornstarch
- 10 g cocoa powder
- 100 g chocolate (dark)
Print Recipe
Pin Recipe Instructions
- Mix the cream and water and pour 400 ml of it into a saucepan rinsed with cold water.
- Mix the remaining 100 ml of the cream-water mixture with the salt, sugar, cornstarch and cocoa powder without lumps. Then pour into the saucepan and bring to the boil, stirring constantly, until the cornstarch thickens.
- Remove from the stove.
- Break the dark chocolate into small pieces, melt in the pudding and stir.
- Tip 1: To cook the pudding in the microwave, put all the ingredients (except for the dark chocolate) in a microwave-safe container rinsed with cold water and boil it open at 600 watts 3 x 2 minutes - always stir in the breaks so that the cornstarch is good distributed. Then add the dark chocolate in pieces and melt while stirring.
- Tip 2: You can also use whole milk, hazelnut or mocha chocolate. But then adjust the amount of sugar.
- Tip 3: If you want a pudding that can fall off, reduce the amount of liquid by 50 ml.
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