Rum & Chocolate Banana Pudding
I was making mousse, but then I realized that I had forgotten to add whipped cream, and I ended up with this.
It tastes like chocolate truffles I had in Hokkaido.
If you add too much milk in one go when mixing the cocoa and milk, it will get lumpy, so just add a little at a time.
Mind you don't burn it when you are melting the chocolate. If possible, use a double boiler.
The rum is quite strong, so if you are not so keen on alcohol, reduce the amount and use more milk instead. Recipe by La Land
Rum & Chocolate Banana Pudding
I was making mousse, but then I realized that I had forgotten to add whipped cream, and I ended up with this.
It tastes like chocolate truffles I had in Hokkaido.
If you add too much milk in one go when mixing the cocoa and milk, it will get lumpy, so just add a little at a time.
Mind you don't burn it when you are melting the chocolate. If possible, use a double boiler.
The rum is quite strong, so if you are not so keen on alcohol, reduce the amount and use more milk instead. Recipe by La Land
Cooking Instructions
- 1
Preparation: Soak the gelatin in water. Finely chop up the chocolate.
- 2
Put the cocoa in a saucepan. Mix in the milk little by little until the cocoa dissolves smoothly. Add the chocolate and turn heat on low.
- 3
Melt the chocolate while mixing, then remove from the heat. Just until it melts. Don't overheat. Mix in the gelatin and rum.
- 4
Put the banana and sugar in a food processor, and process until puréed. Add the chocolate liquid and blend again. It's ready when everything is mixed well.
- 5
Pour the mixture into moulds, let chill to harden, and you're done.
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