Chocolate Restover - chocolate pudding
Chocolate chocolate pudding with chocolate remnants - Attention! This tip lands directly on the hips, so look for all calorie counters NOW!
ingredients
- old, but still edible chocolate (Santa Claus, Easter bunnies, plates, balls, even Nutellagläser with leftovers in it)
- milk
- Chocolate pudding for cooking (I take the from the discounter)
- 1 cup of cream
- a little sugar
Preparation and tips
- Basically, you have to cook the pudding according to the packing instructions (usually mix the pudding powder with cold milk and sugar and add later) only that you slowly boil up the chocolate while the milk is boiling.
- Then stir in the custard powder as usual and let it boil briefly. Then let the pudding cool.
- If the pudding is nice and cool, just beat the cream and put it under the pudding. I frieze before the skin from the pudding, then there are not so strange bits. Then either eat immediately or let it get stuck in the fridge.
Tastes SUPER DELICIOUS and very intense with chocolate. With bittersweet almost like mousse o chocolat! I've already tried it with a dark chocolate Santa (highly recommended), striped Nutella and a table full milk with small pieces of nut, but basically you can handle any kind of chocolate like that. However, if you have white chocolate, I would use custard powder and add two to three spoonfuls of grated coconut.
Incidentally, the Nutella is dissolved as follows: Simply pour the hot milk into the glass, cover it, wait a moment, shake vigorously and put it back in the pot, bring to the boil and pour pudding powder. Finished!
