Chocolate Pudding Mousse

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

As you may have noticed, the base of this dessert is a classic custard recipe. Since this pudding is already considered lighter due to the milk, I added an extra 50 grams of butter for a distinctive flavor. But even without it, this sweetness doesn't lose its charm)

Ingredients

Liquid dark chocolate - 5.3 oz
Milk - 19 fl oz
Egg white - 6 pieces
Powdered Sugar - 1.6 oz
Corn Starch - 0.5 oz
White Beans - 1 piece

Step by Step guide

Step 1

For the chocolate part of the dessert, heat 250-300 ml of milk over low heat. Gradually add broken or grated chocolate, stirring until completely melted. Meanwhile, whisk 3 yolks with a small amount of sugar (1-1.5 tablespoons) and a spoonful of cornstarch until pale. Add this mixture to the chocolate milk. Heat until it reaches a thick, creamy consistency, stirring actively. Then remove from heat and let cool.

Step 2

The second layer will be a creamy (vanilla) custard: in a double boiler or over low heat, warm the remaining milk with the vanilla bean (don't forget to remove the bean at the end, or you can use its pulp with seeds right away — they always look great in desserts). Thicken the vanilla milk with the yolks mixed with sugar and cornstarch, just like in the previous step. Continuously stir and heat the custard until it reaches the desired thickness. Let it cool as well.

Step 3

You can decorate the dessert in various ways: fill glasses with striped layers, create artistic swirls of the chocolate-cream mixture in small cups, or simply serve it separately as a mousse. Fruits, berries (especially soaked in cherry or orange liqueur/brandy), nuts, sponge cookies, or a dollop of whipped cream, and of course, chocolate shavings on top will give the pudding a delicate charm. Enjoy, sweet-toothed gourmets! Dolce Vita to you)