Quick chocolate pudding
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 100 g | dark chocolate (min. 70%) |
| 200 ml | heavy cream |
| 300 ml | milk (divided) |
| 1½ tsp | vanilla sugar |
| ½ tsp | cinnamon |
| 2 tbsp | cocoa powder (unsweetened) |
| 4 tsp | cornstarch |
| 40 g | sugar |
| 2 | egg yolks |
| salt |
Metric
Imperial
Utensils
- whisk
- small saucepan
- hand mixer with beaters
- cutting board
- knife
- small bowl
- 4 serving dishes
Enjoy with
Dornfelder, sweet, 2012
Strong tannins and dark flavors refine the slightly bitter taste of this delicious dessert. The wine reveals its charismatic bouquet at a drinking temperature of 14 - 18°C (57 - 64°F).
Nutrition per serving
Cal
405
405
Protein
8g
8g
Fat
27g
27g
Carb
35g
35g
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Step 2/4
- 200 ml heavy cream
- 250 ml milk
- 1½ tsp vanilla sugar
- ½ tsp cinnamon
- whisk
- small saucepan
In a small saucepan, heat up cream, some of the milk, vanilla sugar, cinnamon, and chocolate pieces until the chocolate has melted. Make sure that the mixture does not boil. Stir occasionally.
Step 3/4
- 2 tbsp cocoa powder
- 4 tsp cornstarch
- 50 ml milk
- salt
- whisk
- small bowl
Whisk cocoa powder into the mixture and let cook for approx. 1 - 2 min. over low heat. In the meantime, dissolve cornstarch in the remaining milk until smooth. Stir into chocolate mixture until the pudding thickens. Add a pinch of salt. Immediately remove from heat.
in Berlin