How To Make Double Chocolate Pudding Cream

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Material pudding:
2 packs of white gelatin
250 grams of chocolate blocks, shaved, team up to melting
250 grams of granulated sugar
1 liter of pure milk
500 cc double cream (you can also use flower stamp Creamer)
25 grams cocoa powder, dilute with a little hot water
vanilla to taste

Sauce Ingredients:
800 cc of pure milk
100 grams of granulated sugar
1 piece of egg yolk
vanilla to taste

How to make pudding:
– Mix all ingredients together (except the double cream)
– Bring to a boil over medium heat while stirring constantly, until boiling
– After boiling, pour the double cream while stirring continues to batter, stirring until smooth, Pick up from the fire.
– Wanted for a while, do not get frozen, until the steam is lost.
-Pour in a pudding mold large, or small, cool.

How to make the sauce:
– Shake off the red egg
– Mix the milk, sugar and vanilla, bring to a boil over medium heat, stirring
– After boiling, pour two tablespoons of vegetable milk into beaten egg, mix well, add the egg mixture into the boiling milk, stir briefly over the fire.
– Remove from the heat, stirring constantly Vla, until quite cold, so Vla do not rupture.

Note: Do not boil the mixture over high heat, Vla or pudding

can rupture,


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