Death by Chocolate Pudding

January 10, 2018

Simple things in life are often taken for granted, just like this Death by Chocolate pudding. With entermets and macarons taking the centre stage, we feel chocolate puddings don’t get the spotlight that they truly deserve! And that is exactly why we picked this as the first Bake Squad project! 

 

Chocolate pudding these days has become synonymous with packaged, preservative-laden stuff on market shelves with a texture akin to that of a set jelly! What a pity! We wonder why people don’t make it from scratch anymore! Is it the lack of awareness? Is it the lack of a good recipe? Or have chocolate pudding fans disappeared from the face of the planet? It is a very easy dessert table item which can be made in large batches. The ready-made ones have so much flavour enhancers and sugar that your kids shouldn’t even be touching it. This pudding is made from scratch with pure full fat milk, eggs, premium cocoa powder and antioxidant-rich dark chocolate goodness. Quality ingredients contribute to the richness of this pudding. The next time your kiddo needs a dessert, make him/her this and not the packaged stuff!

 

For best results, use the finest quality cocoa powder and dark chocolate you can find. Read the method twice before you start. 

 

Share your posts in the group with a hashtag #BakeSquad1 so that we can track all the completed projects. 

See you next week with another recipe! 

 

 

Made exclusively for Bake Squad . If you are new here, read all about Bake Squad in this space.

 

 

DEATHY BY CHOCOLATE PUDDING

 

Makes 4 servings (75 ml each)

 

250ml       Full fat milk 

50g            Sugar 

A Pinch of salt

4 tsp           Cornflour

1 1/2 Tbsp   Unsweetened cocoa powder

1/4 tsp        Instant coffee powder 

1/2              Egg (beat a full egg with a fork and measure out half the quantity or approx 25g)

1                  Egg yolk

1/2 tsp        Vanilla extract

70g            Dark chocolate (minimum 50% cocoa content)

15g             Unsalted butter 

 

METHOD

 

In a heavy bottomed pan, warm milk, sugar and salt.

Add cornflour and whisk gently until cornstarch and sugar are dissolved.

Add cocoa powder, instant coffee powder and cook on medium flame for approx 2 mins.

Make sure there are no lumps of cornflour or cocoa powder. The mixture will thicken slightly. 

Switch off the flame and let it cool for 5 minutes.

 

In another bowl lightly whisk 1/2 egg, 1 egg yolk and vanilla extract.

The next step is very important.

Take a ladle full (approx 1/4 cup) of warm chocolate mixture and slowly add to the eggs while whisking the egg mixture vigorously with a fork. If you keep whisking it vigorously as you add the chocolate mixture, you can prevent bits of eggs getting cooked. 

If this step is done right, you can proceed to the next step without straining the mixture. 

If you see bits of eggs, you’ll have to strain the mixture before moving to the next step. 

 

Add this egg mixture to the chocolate mixture in the pan and cook on medium flame for 2 minutes while whisking continuously.

You can stop when the custard is thick enough to coat the back of a spoon. 

Switch off the flame and add chocolate & butter. 

These will start to melt from the heat of the custard. 

Keep whisking until everything is melted and mixed well.

Cool for 5 minutes and divide it between two serving cups. 

Cling wrap and refrigerate for 4 - 8 hours.

Serve chilled with whipped cream / ganache / chocolate shavings / cookie crumbs / chocolate shavings.

 

 

 

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