The recipe for the classic dark chocolate pudding is the one that, along with apple pie, it's more related to my childhood memories. Both were and still are among my favorite desserts. On my YouTube channel also find the VIDEO RECIPE step by step. This pudding, high in dark chocolate and bitter cocoa powder, does not need baking or water bath (as the BELGIAN PUDDING). Simply cooks on the fire, and then thickens with rest in the refrigerator. You can accompany it with berries and whipped cream and serve on the table a simple and delicious spoon dessert, but also elegant.
Chocolate pudding, without eggs. And other variants “without”
In the classic dark chocolate pudding there are no eggs, and it is also possible to make it with cornstarch (corn starch) or rice flour in case of gluten intolerance or celiac disease. Wanting to, you can also substitute almond milk or coconut milk for whole milk and use a vegetable cream instead of the normal one. Same thing for butter, replaceable with coconut oil or almond butter. In this way your chocolate pudding will also be vegan and will have a light and pleasant (at least for me) coconut or almond aftertaste.
Among the few recommendations, to use a dark chocolate around 70% cocoa. If you want to make a lighter dessert, you can replace the cream with the same amount of milk. But the cream gives this spoon dessert an extra creaminess and a fuller taste. Obviously, you who love chocolate can take a look at all my CHOCOLATE RECIPES, the other a more greedy. And now I wish you good day!
750 ml whole milk
250 ml of cream
80 grams of flour (even rice if you are gluten intolerant)
120 grams of caster sugar
200 grams of dark chocolate with 60-70% cocoa
100 grams of butter
a pinch of fine salt
30 grams of unsweetened cocoa powder
rum or maraschino, to taste
Before starting the preparation of the classic chocolate pudding, look at the VIDEO RECIPE step by step. The recipe is simple, how to see. However, I suggest you prepare the pudding a day in advance so that it firms perfectly.
Melt the butter sweet fire (or microwave). Add sugar and mix carefully, then add the sifted flour stirring vigorously with a whisk. Finally add the bitter cocoa powder. Don't worry if the mixture appears lumpy: everything will melt with hot milk.
Put the milk and cream in a saucepan, bring almost to a boil and pour the boiling liquid slowly over the butter mixture, sugar, flour and cocoa, stirring quickly with a hand whisk. When you have poured all the liquid, put the mixture on the fire and cook, over low heat and stirring constantly, until small bubbles appear on the surface. You will see that the mixture for the pudding will gradually become more shiny and dense.
Chop the dark chocolate with a knife and, fire off, combine it with the mixture for the pudding. Stir until completely dissolved, taking care to mix it to perfection. Finally, add the rum and mix well.
Pour the still hot pudding into a pudding mold or into single-portion glasses or bowl (if you prefer not to unmold it). When it is cold, store the pudding in the refrigerator for at least 10 hours. Before you unmold it, leave it for 15 minutes at room temperature. If you have trouble unmolding the pudding, you can soak the mold for a few minutes in hot water: in this way the pudding will detach more easily from the walls. Serve with berries, like raspberries, and some whipped cream. Bon appétit!