Smooth Chocolate Cream Pudding

Name: Smooth Chocolate Cream Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 70 grams Chocolate bar; 200 ml ☆Heavy cream; 200 ml ☆Milk; 3 tbsp ☆Cornstarch; 25 to 30 grams ☆Sugar (to taste); 1 tsp ☆Rum; 1 few drops ☆Vanilla oil ( optional ); 20 grams ●Chocolate bar ( I recommend black or bitter ); 1 take 2 tablespoon from the 200ml heavy cream listed in the ingredients ●Heavy cream; 1 tsp ●Rum (or any liquor you like); 1 Whipped cream for topping (optional); 1 Strawberries for topping (optional)

cookpad.japan @cookpad_jp

The texture of the chilled and hardened (Maple Flavor Milk Cream) is like the pudding sold at convenience stores. I thought it would be great as a dessert and made this recipe. It was near Valentine's Day, so I made it with chocolate.

At Step 1, mix well after adding the cornstarch until the lumps disappear. If there are lumps left at this point or it is not mixed enough, there will be lumps when you heat it. Continue mixing while heating. If there are some lumps, I recommend straining it to make the texture smoother. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

Saved

Ingredients

4 servings

70 gramsChocolate bar
200 ml☆Heavy cream
200 ml☆Milk
3 tbsp☆Cornstarch
25to 30 grams ☆Sugar (to taste)
1 tsp☆Rum
1few drops ☆Vanilla oil ( optional )
20 grams●Chocolate bar ( I recommend black or bitter )
1take 2 tablespoon from the 200ml heavy cream listed in the ingredients ●Heavy cream
1 tsp●Rum (or any liquor you like)
1Whipped cream for topping (optional)
1Strawberries for topping (optional)

Saved

Steps

1

Finely chop the chocolate bar. Put all ☆ ingredients in a small pan and mix well. Mix continuously while heating and make sure not to leave lumps of corn starch. Heat until the mixture thickens and then simmer for another 2 to 3 minutes. Add the chopped chocolate and mix. The chocolate cream is ready.
2

When combining the ☆ ingredients in the small pan, put the cornstarch in first and add milk a little at a time so that it doesn't become lumpy.
3

When Step 1 has slightly cooled, cover tightly with plastic wrap and let it cool completely. The mixture will become firm and jello-like. The picture shows the cooled cream unwrapped.
4

Mix Step 3 well using a whisk. If you mix well, it will be creamy and smooth. If there are lumps at this point, I recommend straining it.
5

Pour Step 4 into cups. Chill in the refrigerator for the surface to harden. This is for when pouring the chocolate sauce on top.
6

While chilling, make a chocolate sauce using the ● ingredients. Mix 2 tablespoons of heavy cream and rum. Microwave until the mixture is about to boil.
7

Then break the chocolate and add it to the mixture. Mix well and melt the chocolate completely to make a smooth chocolate sauce.
8

Take out the Step 3 cup from the refrigerator and pour on the chocolate sauce.
9

Even out the surface and chill well in the refrigerator once again to let it completely harden, then it is done (chill in the refrigerator for a few hours).
10

It would look pretty decorated with whipped cream or fruit. I used strawberries this time.
11

The texture is creamy and rich.
12