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Before you jump to Creamy & Soft Chocolate Pudding recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
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So you see, you don’t need to consume all that junk food when you wish to feel better! Try these suggestions instead!
We hope you got insight from reading it, now let’s go back to creamy & soft chocolate pudding recipe. To cook creamy & soft chocolate pudding you only need 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Creamy & Soft Chocolate Pudding:
- Prepare 70 grams Chocolate bar (I recommend black)
- Get 2 Egg yolk (M sized)
- You need 1 tbsp Sugar
- You need 200 ml Milk
- Get 1 tsp ○Powdered gelatin
- Use 2 tbsp ○Water
- Prepare 1 tbsp Godiva Chocolate liquor (if you have)
- Use Toppings
- Get 1 Cocoa powder
- Provide 1 Heavy cream
- Prepare 1 Mint leaves
Instructions to make Creamy & Soft Chocolate Pudding:
- Use a knife to finely mince the chocolate. Put the egg yolks and sugar in a bowl and mix well until it lightens in color.
- Put the milk in a pan and heat to just before boiling. Take 2 tablespoons of the warm milk and add to the bowl from step 1 and mix well. Once it's mixed together, add all of it to the pot with the milk.
- Heat on low heat. Once it's thickened, stop the heat. This is important. If you heat too much the ingredients will dissolve. Just a little thickness is okay.
- Add the gelatin to a bowl with 2 tablespoons of water. Heat for 30 seconds in the microwave and set aside.
- Put the minced chocolate in a bowl. Add half of the mixture from step 3 and mix while melting the chocolate. Once the chocolate has melted, add the rest and mix together. Lastly, add the gelatin and mix.
- Strain and add to any container you like. Cool in the refrigerator for 2 to 3 hours and it's complete. Decorate with cocoa, heavy cream, and mint as you like.
- If using Godiva chocolate liquor, add 1 tablespoon in step 5 after adding the gelatin. You get a richer, more mature flavor.
- Creamy and soft chocolate pudding.
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