Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate pudding
How it's done
Chocolate pudding
Stirring constantly, bring the milk to just below the boil over a medium heat along with all the other ingredients up to and including the egg, remove from the heat. Stir in the gelatine, pour through a sieve, place in cold water for approx. 20 mins. Once the mixture is just set at the edges, stir until smooth, fold in the whipped cream, divide between 4 ramekins (each approx. 150 ml) that have been rinsed in cold water, cover and leave to set in the fridge for approx. 4 hrs. Using the tip of a knife, separate the puddings from the edges of the ramekins and tip out.
| Shelf life: | Cover and keep in the fridge for approx. 1 day. |
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