Chocolate Pudding

Chocolate Pudding

Av: / Foto: Lis Parsons
4 portioner
We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had.


    1. 2,5 dl mjölk
    2. 1,25 dl vispgrädde
    3. 60 g strösocker
    4. 1 msk maizena
    5. 35 g kakao
    6. 2 msk kokande vatten
    7. 2 äggulor
    8. 1 tsk vaniljextrakt
    9. 60 g mörk choklad

Gör så här

    1. 1.

      Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.

    2. 2.

      Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.

    3. 3.

      Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

    4. 4.

      Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.

    5. 5.

      Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.

    6. 6.

      Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

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