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chocolate pudding
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Chocolate Pudding


Course Dessert
Difficulty Low
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 portions
Author Lorena Salinas from Cravings Journal

Ingredients

For the cookie base

  • 35 g vanilla / graham cookies or other flavour you like such as coconut, chocolate, caramel, etc.
  • 12 g melted unsalted butter
  • 1/8 tsp salt

For the chocolate pudding

  • 30 g unsweetened cocoa powder (hopefully 100% cacao)
  • 100 g sugar
  • 460 ml milk can be whole, skimmed, lactose-free or vegetable
  • 15 g cornflour
  • 1/4 tsp salt
  • 1 tsp vanilla essence
  • 50 g dark chocolate (I used 60% cacao) + more to garnish

For the whipped cream

  • 150 g cold whipping cream
  • 1 tbsp icing sugar

Instructions

For the cookie base

  1. Crush the cookies until fine and mix with the butter and salt.

  2. Lay inside the mould and press to forn the bottom layer.

For the pudding

  1. Melt the chocolate in the microwave in 30 second intervals, mixing in between. Reserve.

  2. Put everything except the chocolate in a pot and mix using a whisk until it starts to boil and thickens.

  3. Remove from the heat, add the melted chocolate and mix.

  4. Pour onto the container on top of the cookie layer.

  5. Let cool down to romo temperature and take to the fridge for at least a couple of hours for it to thicken up further.

For the whipped cream (hopefully prepare right before serving)

  1. If you're using an electric mixer put the cream and icing sugar in the bowl and mix until fluffy.

  2. If you're doing it by hand like me prepare an ice bath first (a bowl with water and ice with another bowl on top where you're going to whip the cream). Use a whisk to beat it until fluffy.

Garnish

  1. Put a tablespoon on whipped cream on top of the puddings.

  2. To have those nice chocolate swirls you need to put the chocolate bar in the microwave for 10-15 seconds for it to become slightly soft. Then you grate it for that nice finish.