After making Asian style pudding, Mango Orange Pudding, it’s time to try the Western style rich chocolate pudding, Ultimate Chocolate Pudding for MFM# 12 with a theme “egg”, hosted by mbak Yenny of Yenny and Family.
I bet most people love chocolate, but have you ever tried the chocolate pod which has a scientific name Theobroma cacao. I did try once when I was in school, it tastes like mangoosteen.
Actually my first time making this pudding was 6 days ago, I followed as Canadian Living magazine’s recipe noted, but it turned out too sweet for me. I guess people here love dessert really sweet. I finally had to modify in measurement. The second time I made, I realized that I didn’t have enough regular milk to put, so I used chocolate soy milk instead.
Ultimate Chocolate Pudding
3/8 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
2 1/2 cups chocolate soy milk (original recipe used milk)
4 egg yolks
1/2 cup whipping cream
2 oz (60 g) each bittersweet and milk chocolate, finely chopped
1 tsp vanilla powder
1 tbsp butter
In a bowl, sift together sugar, cornstarch and cocoa powder. Whisk in 1/2 cup of the milk until smooth. Whisk in egg yolks; set aside.
In a saucepan, bring remaining milk and cream just to boil. Please do not over-boil. Whisk into cocoa powder mixture. Return to saucepan; cook over medium heat; whisking constantly, for 5 to 7 minutes or until boilin and thickened
Strain into bowl. Whisk in bittersweet and milk chocolates, butter, and vanilla powder. Place plastic wrap directly on surface; let cool for 45 minutes. Make-a head: refrigerate for up to 24 hours.
Serving suggestion: place in by using cake decorating bag and your favorite tip to get prettier shape. Garnish with white chocolate.