How to Make a Simple Chocolate Pudding
Quick, Easy and Great
This chocolate pudding is very easy to make. It is a great end to a good meal and just tastes delicious.
Cream can be added to make it rich, or creme freche to add a slight sour to sweet taste. To add more drama to the pudding think about the serving vessels, such as cups or glasses taking the presentation to the next level.
- 250ml Milk, semi skimmed
- 125ml Double Cream
- 60g Caster Sugar
- Tablespoon Cornflour
- 35g Caster Sugar
- 2 Tablespoons Boiling Water
- 2 Egg Yolks
- Teaspoon Vanilla Extract
- 60g Dark Chocolate (70% cocoa solids minimum), finely chopped
Instant Mousse However
- While warming the milk and the cream in a saucepan, put the kettle on to boil the water
- In another saucepan put the sugar and the cornflour and then sieve in the cocoa powder
- Add the boiling water to the sugar, cornflour and cocoa powder mixture and whisk until it forms a paste
- In this saucepan whisk in the egg yolks one at a time, once combined add the warmed milk and cream from the other saucepan followed by the vanilla extract
- Using a plastic spoon, scrape down on the sides of the pan and put on a low heat
- Using an electric whisk, whisk the mixture until it thickens and cooks. This would be similar to a mayonnaise like consistency
- Remove the pan from the heat and whisk in the chopped chocolate
- Pour the mixture into four ramekins and cover with cling film so that the film slightly touches the top of the pudding. This stops a skin from forming on the top while chilling
- Once the mixture has cooled, refrigerate for at least 2 hours.
- Remove from the fridge about ½ hour before serving. You don’t want the puddings to be fridge cold when eaten