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 Chocolate Pudding "Tenderness of the Night" Recipe
Pudding is a classic English dessert. Initially, puddings were prepared on the basis of bread or flour and baked in the oven! We are going to make a very light pudding based on milk, which will cool down and serve as a delicious dessert.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. We will prepare the necessary products.
    We will prepare the necessary products.
  2. Pour milk into a small saucepan and add sugar! Warm up well until the sugar is completely dissolved.
    Pour milk into a small saucepan and add sugar! Warm up well until the sugar is completely dissolved.
  3. Add corn starch with cocoa powder and pink salt. I recommend using pink Himalayan salt in puddings and mousse desserts! This will very gently and unobtrusively emphasize the sweetness and delicate taste of the dessert! Mix the mixture well so that there are no lumps! Bring to a boil and turn down the heat slightly. Cook for 3-4 minutes with constant stirring! The mixture will thicken - don't let it burn!
    Add corn starch with cocoa powder and pink salt. I recommend using pink Himalayan salt in puddings and mousse desserts! This will very gently and unobtrusively emphasize the sweetness and delicate taste of the dessert! Mix the mixture well so that there are no lumps! Bring to a boil and turn down the heat slightly. Cook for 3-4 minutes with constant stirring! The mixture will thicken - don't let it burn!
  4. Remove the mixture from the heat and add vanilla essence and butter! As you can see, a nasty film forms quickly on the surface - because it breaks down very actively and does not allow it to drag on the dessert.
    Remove the mixture from the heat and add vanilla essence and butter! As you can see, a nasty film forms quickly on the surface - because it breaks down very actively and does not allow it to drag on the dessert.
  5. then we send the butter to the broken pieces of chocolate and mix the pudding again until it dissolves. Now there are two scenarios: 1) you can spread out the resulting pudding for solidification in serving molds or glasses and send them to solidify already (do not forget to cover with cling film to avoid the appearance of the same crust)2) put the whole pudding in one bowl, cover with cling film and refrigerate until thickened and cooled. Then we fill the cooking bag with them and open it beautifully in a serving dish (I chose this option)
    then we send the butter to the broken pieces of chocolate and mix the pudding again until it dissolves. Now there are two scenarios: 1) you can spread out the resulting pudding for solidification in serving molds or glasses and send them to solidify already (do not forget to cover with cling film to avoid the appearance of the same crust)2) put the whole pudding in one bowl, cover with cling film and refrigerate until thickened and cooled. Then we fill the cooking bag with them and open it beautifully in a serving dish (I chose this option)
  6. Decorate the pudding on your own! I made it with Savoyard cookies with pink beads.
    Decorate the pudding on your own! I made it with Savoyard cookies with pink beads.
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