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Chocolate pudding

Chocolate pudding


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1. Let the butter soak in a bowl. Beat it with a mixer until it becomes creamy. Add the sugar and continue to mix.

2. Add the yolks, one by one, the sifted flour and cocoa and mix.

3. Put the milk on the fire and when it starts to boil, remove from the heat and add the chopped chocolate, mix with a wooden spoon until it melts.

4. Pour the warm milk over the prepared composition. Mix all ingredients well. Put the whole composition on low heat and continue to mix, with a whisk, for 10 minutes.

5. Pour the composition into a form and refrigerate for at least 6 hours. Before turning the pudding upside down, put the form in hot water for a few seconds and turn it over on a plate.

Serve with whipped cream and grated chocolate or as desired.


Chocolate pudding

Mix the starch with the cocoa and salt. Gradually add the liquid cream and incorporate it.
Incorporate the yolks in this mixture.
Meanwhile, boil the milk mixed with the sugar and leave it on the fire until the sugar dissolves.

Gradually pour the hot milk over the mixture with the yolk and sour cream and stir continuously. Pour everything back into the pot and put it back on the fire. Stir and simmer for 2 minutes, until everything thickens.
Take the pot off the heat, add the vanilla extract and chopped chocolate. Let stand 1-2 minutes, then mix quickly to blend.

Pour the pudding into containers and let it cool before putting it in the fridge.

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Jamie Oliver's Best Chocolate Pudding Recipe

For today, I thought I'd suggest Jamie Oliver's chocolate pudding recipe. It is very simple to prepare and will be to everyone's taste.

The recipes of the famous British chef have traveled around the world, and Jamie Oliver is probably the most well-known and appreciated chef at the moment. His chocolate pudding recipe is not complicated to make, but it is delicious: the combination of chocolate and clementines can be the culmination of a romantic dinner or an evening spent in the company of friends.

Ingredients for chocolate pudding from Jamie Oliver:

-300 gr dark chocolate, with at least 70% cocoa

For syrup & topping:
Method of preparation:

Preheat the oven to 160 degrees Celsius. The chocolate is broken into pieces and placed in a heat-resistant dish, on top of a pot of hot water. Add butter and a pinch of sea salt and stir occasionally until the chocolate melts. Remove from the heat and allow to cool for 15 minutes.

In a separate bowl, beat eggs and sugar together until a thick foam is obtained. Stirring constantly, add the chocolate. The resulting mixture is divided equally into 12 cups of tea, which are placed in a deep tray. Place the tray in the oven, then carefully pour a sufficient amount of hot water to cover the cups halfway.

Leave in the oven for 25 minutes, then carefully remove from the pan and allow to cool for 15 minutes before serving.

To make the syrup, squeeze the juice from the clementines and put it in a small pot. Add the sugar and bring to the boil, then simmer for 15 minutes, until it begins to thicken. Remove from the heat and allow to cool to room temperature.

For maximum pleasure, it is consumed at room temperature: if they are too hot, they will be too liquid, and if they are cold they will become too firm. Serve with a tablespoon of sour cream and a little clementine syrup.


Recipe: Avocado and chocolate pudding

Ingredient:

- & frac14 cup soy milk (or almond) with chocolate

- 3-5 tablespoons of cocoa powder

- 2 teaspoons of vanilla extract

- 60-80 grams of dark chocolate (with at least 70% cocoa)

Preparation method:

Cut the avocado in half, remove the seeds and peels and place the pulp in a bowl. Repeat the procedure for the other three fruits.

Add milk, cocoa powder, vanilla and salt. Put everything in the blender until smooth, for 30-45 seconds.

Break the chocolate into small pieces and put it in a heat-resistant bowl. Put the bowl in the microwave. Melt the chocolate at intervals of 20 seconds, stirring each time. The whole process should take approx. 1 minute (3-4 intervals).

Add the honey over the chocolate and mix until smooth (about 1 minute). The chocolate will gradually thicken.

Put the chocolate over the avocado paste and turn on the blender again, for 45-50 seconds. Take a short break and mix them again for 1 minute.

If the pudding is not sweet enough for your taste, add more honey. If you want to get a thicker consistency, you can add half a banana. Also, if you want a thinner pudding, you can add more milk. In all three cases, you have to put the pudding in the blender for another 30 seconds.

When the pudding has the desired consistency and taste, transfer it to a large bowl (or in several glasses), cover it with plastic wrap and leave it in the fridge for 20-30 minutes before serving.

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Chocolate pudding

Mix the starch with the cocoa and salt. Gradually add the liquid cream and incorporate it.
Incorporate the yolks in this mixture.
Meanwhile, boil the milk mixed with the sugar and leave it on the fire until the sugar dissolves.

Gradually pour the hot milk over the mixture with the yolk and sour cream and stir continuously. Pour everything back into the pot and put it back on the fire. Stir and simmer for 2 minutes, until everything thickens.
Take the pot off the heat, add the vanilla extract and chopped chocolate. Let stand 1-2 minutes, then mix quickly to blend.

Pour the pudding into containers and let it cool before putting it in the fridge.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


  • 2 Coptic avocados
  • 2 tablespoons coconut oil or avocado oil
  • 1/3 cup agave or maple syrup (or honey for a non-vegan version)
  • 3 dates soaked in warm water for 15 minutes and chopped
  • 1/2 cup cocoa powder
  • 2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • chopped pistachios
  • sea ​​salt
  • chopped walnuts
  • fresh strawberries
  • raspberry
  • fresh mint leaves
  • sliced ​​bananas
  • crushed coconut

Add the ingredients in a blender in this order: oil, dates, honey, vanilla, half milk, avocado, cocoa powder. Stir until smooth, about 2-3 minutes. Add the remaining milk until the pudding has the desired consistency. It is okay to be a little thinner because it thickens after being put in the fridge and cools.

Cover with your favorite topping and serve!

Have a craving for health!


Jamie Oliver's Best Chocolate Pudding Recipe

For today, I thought I'd suggest Jamie Oliver's chocolate pudding recipe. It is very simple to prepare and will be to everyone's taste.

The recipes of the famous British chef have traveled around the world, and Jamie Oliver is probably the most well-known and appreciated chef at the moment. His chocolate pudding recipe is not complicated to make, but it is delicious: the combination of chocolate and clementines can be the culmination of a romantic dinner or an evening spent in the company of friends.

Ingredients for chocolate pudding from Jamie Oliver:

-300 gr dark chocolate, with at least 70% cocoa

For syrup & topping:
Method of preparation:

Preheat the oven to 160 degrees Celsius. The chocolate is broken into pieces and placed in a heat-resistant dish, on top of a pot of hot water. Add butter and a pinch of sea salt and stir occasionally until the chocolate melts. Remove from the heat and allow to cool for 15 minutes.

In a separate bowl, beat eggs and sugar together until a thick foam is obtained. Stirring constantly, add the chocolate. The resulting mixture is divided equally into 12 cups of tea, which are placed in a deep tray. Place the tray in the oven, then carefully pour a sufficient amount of hot water to cover the cups halfway.

Leave in the oven for 25 minutes, then carefully remove from the pan and allow to cool for 15 minutes before serving.

To make the syrup, squeeze the juice from the clementines and put it in a small pot. Add the sugar and bring to the boil, then simmer for 15 minutes, until it begins to thicken. Remove from the heat and allow to cool to room temperature.

For maximum pleasure, it is consumed at room temperature: if they are too hot, they will be too liquid, and if they are cold they will become too firm. Serve with a tablespoon of sour cream and a little clementine syrup.


Preparation time: 1 min.

Total cooking time: 13 min.

Difficulty: Easy

Amount: 4 servings

  1. Shred 200 g dark chocolate and put in the bowl. Add a little milk 1000 g of milk and melt the chocolate 2 min./90°C/speed 2.
  2. Put in a bowl 40 g starch and a little milk. Stir well.
  3. Add the rest of the milk to the bowl, 2 eggs, 100 g sugar, 50 g butter with over 80% fat, starch mixed with milk and mix 30 sec./speed 7 .
  4. Cook the pudding 10 min./90°C/speed 2.
  5. Pour into glasses and leave to cool for at least 4 hours.

Recommendations for chocolate pudding at Thermomix

If you use milk chocolate you can reduce the amount of sugar or not add at all.

You can add vanilla or rum essence.

You can also use it as a cream in cakes.


500 ml of milk
70 gr sugar + 4 tablespoons sugar
50 gr gray
40 gr dark chocolate (can also be flavored, mine had coffee flavor)
1 egg tied

Preparation Chocolate pudding

  1. In a bowl, caramelize the 4 tablespoons of sugar over low heat until golden. We quickly pour it into two heat-resistant forms (about 300 ml) which we cover with caramel, including the edges.
  2. Put the milk with the rest of the sugar on medium heat and leave until the sugar is completely melted. Add the semolina in the rain and continue to boil for another 5 minutes, stirring often, until the composition becomes viscous, a sign that the semolina has swelled.
  3. During this time we melt the chocolate on steam. Take it off the steam and add the beaten egg in it, stirring quickly until everything is homogenous.
  4. In the chocolate-egg composition we start to slowly pour the milk-semolina composition (pour slowly so that the egg does not ripen). After homogenizing the mixture, pour it into the two caramelized forms.
  5. Put the molds in a pan with a little water and bake at 180C for 30 minutes.
  6. Let cool to room temperature, then refrigerate for at least 1 hour. Pour the puddings on a saucer and decorate with chocolate flakes (grated chocolate with vegetable cleaner or grated chocolate)


Recipe: Avocado and chocolate pudding

Ingredient:

- & frac14 cup soy milk (or almond) with chocolate

- 3-5 tablespoons of cocoa powder

- 2 teaspoons of vanilla extract

- 60-80 grams of dark chocolate (with at least 70% cocoa)

Preparation method:

Cut the avocado in half, remove the seeds and peels and place the pulp in a bowl. Repeat the procedure for the other three fruits.

Add milk, cocoa powder, vanilla and salt. Put everything in the blender until smooth, for 30-45 seconds.

Break the chocolate into small pieces and put it in a heat-resistant bowl. Put the bowl in the microwave. Melt the chocolate at intervals of 20 seconds, stirring each time. The whole process should take approx. 1 minute (3-4 intervals).

Add the honey over the chocolate and mix until smooth (about 1 minute). The chocolate will gradually thicken.

Put the chocolate over the avocado paste and turn on the blender again, for 45-50 seconds. Take a short break and mix them again for 1 minute.

If the pudding is not sweet enough for your taste, add more honey. If you want to get a thicker consistency, you can add half a banana. Also, if you want a thinner pudding, you can add more milk. In all three cases, you have to put the pudding in the blender for another 30 seconds.

When the pudding has the desired consistency and taste, transfer it to a large bowl (or in several glasses), cover it with plastic wrap and leave it in the fridge for 20-30 minutes before serving.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.