Chocolate pudding Chocolate pudding

I would like to recommend you a very tasty dessert - chocolate pudding. This pudding has a delicate texture, just like any wine that melts in your mouth. The taste of the chocolate cream reveals a slight bitterness, which adds unique beauty to any dessert. Add harmony to the taste of the beaten tops. Before speaking, this dessert may also be called Barbados pudding, and it is also known for its flavor. Kozhen, who eats him, immediately understands why. First of all, the grass has a rich and intoxicating relish, just like a hot Caribbean night. In other words, it almost entirely consists of aphrodisiacs, products that stimulate sexual cravings and headaches (especially in humans). Well, let’s say, it’s just a delicious dessert that will add flair and sophistication to a romantic evening for two.

Ingredients:

(4 servings)

2 tbsp. cocoa powder
1 tbsp. homemade cava without a drink
4 tbsp. tsukru
2 large chicken eggs
1/4 bottle of water
beaten tops:
1/2 bottle of 30% fat content
1/2 tbsp. tsukru
1 tbsp. dark rum (cognac)

I mean, the recipe for this chocolate pudding is still being decided. With just one little trick, the pudding comes out crispy and tender all at once. Now, take a small saucepan, simmer cocoa, black cabbage and 4 tablespoons of zucchini in it.

Mix and fill with sprinkling (1/4 bottle). Everything is carefully mixed, it is hoped to completely disintegrate the structure and create a homogeneous mix.

Carefully break the eggs and add egg whites. As always, when working with raw eggs, follow the rules of hygiene and first rinse them under running water, you can use the same dishwasher. After mixing, the eggs are dried using a serverlet.
To strengthen the mixture, beat it with a whisk or a blender, which will increase the volume by about two times.

The beaten zhovtki are poured into the warm chocolate-kava sumish. Let's mix.

Now let’s construct the simplest water escape. For this we need two saucepans of different diameters. There is a little water in a large saucepan, and then let's put a smaller saucepan in there that will hold the egg-chocolate mixture. We are putting the entire structure on fire. In a vicoric water bath, we are able to heat delicate mixtures to a temperature of 100 degrees (the temperature of boiling water), and in this case we are completely free of foam, so that we do not burn anything.

Continue stirring in the saucepan. In a water bath we can’t easily boil, but in the world of gargling, the liquids are becoming thicker and thicker. When the viscosity becomes similar to condensed milk, remove the pan from the heat. So everything is ready to prepare the pudding, so you can cool it to room temperature.
Any whites that are left out are beaten until a firm cream forms.

Pour in the cava-chocolate topping over the beaten egg whites and immediately carefully mix the resulting mixture. For this purpose, it is important to use the blender itself, reducing its smoothness to a minimum.

The masa is poured out of the mold. There are two options here. Or we put the entire volume into one small heat-resistant container and bake it in the oven, or pour the pudding into small portioned flasks and cook it in a makeshift water bath. I give preference to another option, because with this prepared chocolate pudding, the innermost porous structure is removed, which is what it tastes like in your mouth.

Well, let’s put the sumish behind the low forms (I used vikory bottles). Fill the mold up to half (you can fill a little less), so when prepared, cava-chocolate pudding will significantly increase in consistency and may leak out. The amount of water in the saucepan must be reduced to less than half the height of the bottles, so that when boiling water does not pour into the middle. Cover the pan with a lid so that the top part of the pudding is ready to cook.
Heat on fire instead of a saucepan, as soon as the water boils, change the fire. Cook for approximately 15-20 pieces, during which the pudding rises and becomes thicker.

We try the top of the pudding with our finger, if it is not sticky to your finger, you can remove it from the fire. The fabrics are drawn from water and sent to cool, first at room temperature, and then in the refrigerator.
When cooled, our rich and tall pudding settles again to cob height. The point here may be to know that now it is not a thin rare butter, but a pure fluff and aromatic mousse, and heat treatment was required to remove the porous, fried structure.
Cool chocolate pudding from bottles. To do this, shake the flask with the pudding, and when it comes out of the wall, turn it over, place it on a serving plate and sit on it in the same way as for small children when there are eggs in the sand.

The finished pudding is generously seasoned with beaten tops. For this 100ml. Beat the tops with 1/2 tbsp. zukru, and then at the end of the beating, add 1 spoon of rum or cognac. The rich, fried tops are beautifully placed on top of the pudding. The best price is to get the help of a pastry syringe.

To decorate the garnish, you can add crushed fruits (I prefer cherries), various confectionery powders and decorations. It is important not to overdo it, so as not to interrupt the taste of the chocolate pudding itself. However, if everything is broken down correctly, you reject the miracle

An incredibly delicious dessert – chocolate pudding! It’s even easier to prepare with cocoa and chocolate at home.

The simplest chocolate cream pudding is prepared with cocoa, milk, eggs and starch.

Cocoa powder - 0.25 bottles
Corn starch - 2 tbsp. l.
Milk - 1.5 bottles
Oliya vershkove - 4 tbsp. l.
Zukor - 0.5 bottles
Sil - 0.25 tsp.
Egg (lightly beaten) – 1 pc.
Vanilla extract - 0.5 tsp.
Fat tops for beating

In a hot bowl, mix cocoa powder, zuccor, starch and salt, add vinegar.

Pour milk into a saucepan and heat over medium heat to high temperature, but do not bring to a boil.

Pour a little hot milk into a bowl with cocoa, stir, and then pour this chocolate paste into a saucepan with milk, whatever is left over to stand on the stove over high heat. Add the egg and half the top butter, stir well.

Cook the pudding on a low heat for about 5-8 minutes, gradually stirring. Then remove the saucepan from the stove, add vanilla extract and any remaining butter, stir well.

Serve the chocolate pudding at a serving bowl, topping it over the top.

Recipe 2: homemade chocolate pudding (with photo)

Homemade pudding is a simple, savory and delicate dessert that you could prepare for every day of the year. Today is the time to try the rich chocolate-vanilla pudding - available for groceries and lungs at the Viconnaya lasoscha. In a world of sweet, smooth and aromatic wine, this is how children should like it!

As a matter of fact, pudding (which is essentially custard) is usually cooked on egg pans. However, I wanted to create a simple option for dessert - brew licorice milk with wheat beard. In addition, you could easily add chocolate to a chocolate ball (strong or milky - who knows which one you like), but today we prepare it with cocoa powder. Instead of vanilla peel, you can use natural vanilla or extract, so there are many options.

In total, from the specified number of ingredients that are cured, you will get 3 servings of homemade chocolate-vanilla pudding (one bottle has a capacity of 200 ml of leather). If your children love berries, generously decorate the prepared dessert with them. Yanochko, thank you very much for such a delicious request and good appetite!

milk - 600 ml
tsukor - 100 gr
boro wheat - 50 gr
cocoa powder - 30 g
vershkov oil - 30 g
Vanilla tsukor - 20 gr

The recipe for chocolate-vanilla pudding includes the following ingredients: milk of any fat content (less than 1.5%), pulp, wheat sprouts, top butter, yoghurt cocoa powder and vanilla zuccor (I use homemade or possible replace with a pinch). vanillin).

In a small saucepan or saucepan, pour cherry sand (100 grams) and sifted wheat and geranium (50 grams). Mix everything so that the crystals are evenly dispersed throughout the mixture.

Pour in 500 ml of milk (can be at room temperature or straight from the refrigerator - depending on the principle). Mix everything and put it on medium heat.

Cooking homemade pudding over medium heat with constant stirring, leave|dock| sumish not to boil. Do not empty the pan without supervision, the scraps may not only pile up in little piles, but also burn.

Add 30 g of top oil to the custard base and continue to steep.

Add heat to medium-low and cook homemade pudding until thickened (2-3 minutes). Don’t forget to pay attention throughout the entire hour, especially carefully checking the bottom.

When the pudding is thick and has the consistency of rare semolina porridge, remove the saucepan from the heat. Pour a little less than half of the hot pudding into another bowl, and add 20 grams of vanilla zest to the remaining portion.

Heat the pudding until it is still puffed over medium heat until the crust is completely dissolved. Don't forget to take care of the whole hour! Remove the vanilla pudding from the stove - let it cool for a little while at room temperature.

For another part of the pudding, add 30 grams of unsweetened cocoa powder and 100 milliliters of milk. Everything is carefully mixed and heated over medium heat (for the entire hour!) near the heat.

If the cocoa powder still doesn’t want to disperse into the pudding and form small chunks, just beat the mixture with a blender. The chocolate pudding is now ready - let the crumbs cool and you can pick up dessert.

To serve these simple and delicious homemade desserts, I recommend taking the dishes from a transparent glass so that the different colored balls can be clearly seen. Flasks, vases, bowls, rosettes - choose those that you have at hand. In total, from the specified number of ingredients that are cured, you will get 3 servings of chocolate-vanilla pudding (one bottle has a capacity of 200 ml of leather). Place the first ball of pudding on the bottom - mix it yourself. I made two servings, more of the white ball, and one more of the chocolate one. We put the mixture on 5 in the refrigerator so that the pudding accumulates - this is necessary so that later the different colored balls do not mix.

We take the bottles out of the refrigerator and place another ball. I return to the cold for 5 minutes and add the third ball. Before serving, leave the chocolate-vanilla pudding in the refrigerator for about a year until thoroughly chilled and frozen.

If your children love berries, add some extra flavor to the prepared dessert. It’s mid-leaf fall, so raspberries, red and black currants are naturally frozen. I let the berries simmer on a paper plate so that it absorbed the juice, after which I decorated the dessert. Well, and leaves of fresh mint from the river. Bon appetit, friends!

Recipe 3: chocolate pudding at home

Come out with a delicious, soft and delicate dessert, which is so wonderful to serve before tea, either as a snack or just as a snack. Be sure to try making this sweet chocolate pudding for yourself and your loved ones – I promise you won’t be disappointed!

While there is no need for corn starch, the wine itself imparts a hint of lightness and delicate relish. If you replace it with flour, then nothing bad will happen, the pudding will just be thicker. It’s better than brother iodine, it’s rich in nutrition for the body.

Chocolate (more colorful if it’s dark) – 50 gr.
Milk – 500ml.
Tops 33-35% fat – 50 ml.
Cucumber sand – 180-200 UAH.
Cocoa powder – 30 UAH.
Corn starch – 20 gr.
Boroshno wheat – 10 gr.
Salt - tsp.
Vanilla extract - tsp 10. Mint, tops, split peas, coconut flakes - for decoration.

Let's get to work - using a knife to finely chop the chocolate.

In a deep saucepan there is cherry juice hanging out.

Add boron and cornstarch.

Then cocoa powder and salt. Now, using a whisk, mix the mixture dry as thoroughly as possible.

Step by step, in a thin stream, pour in the milk. Then stir it gradually and beat it with a whisk. It is the responsibility of the homogeneous mass.

I forgot to place the saucepan on the gas stove, setting the fire to medium intensity. Don't forget about steady stirring!

When the first bubbles appear on the surface, gradually change the heat and immediately increase the intensity and fluidity of stirring. It is necessary to cook until thickened, it will cost 3-5 chickens. Everything depends on what consistency you give to the dessert - if it is light, even creamy, then you need to change the cooking time.

And if it’s thick and rich, then it’s a good idea to increase the tartness of the jam. Try a variety of variations of this simple and tasty herb!

The smut at this stage is to prevent the pudding from burning.

After adding the chocolate, add the tops and, having changed the heat, cook without forgetting about stirring for about 2 minutes.

Now remove the saucepan from the heat and add vanilla extract.

Let the mixture cool for additional mixing and pour beautifully into portioned forms. Place in the refrigerator for about an hour.

Distance, we sniffle with chopped peas or coconut shavings.

Decorate with crumpled chi tops and “voila”! Our wonderful pudding can be served, if you have an appetite!

Recipe 4: pudding with chocolate and beaten tops

Starch 3 tablespoons
Tsukor-sand 3 tablespoons
Cocoa powder 3 tablespoons
Milk 1.5 bottle
Fat tops ½ bottle
Milk chocolate 100 g
Vanillin 1 teaspoon
Beat tops for decoration

Zukor, cocoa, starch in a deep bowl, mix thoroughly.

Heat the milk, carefully pour it into a bowl, then pour in the tops. Stir everything carefully until the breast is tender.

Place the dishes on the stove over minimal heat, bring the mixture to a boil, stirring steadily for 3-4 minutes... Remove from heat.

Cut the chocolate into small pieces, add sumish, stir until the chocolate is broken. Add vanilla.

I'll pour it into molds and pour it into molds.

Cover the top with grub spit. Place in a cold place for 1 year.

You can serve it one hour ahead, garnished with beaten tops first. Delicious!

Recipe 5, topping: bottom chocolate pudding

Milk 500 ml
Black chocolate 80 g
Corn starch 20 g
Tsukor 50-70 g
Oliya vershkove 1 tbsp
Salt 1 pinch

Add salt and tsukor to half the milk.

Add more butter.

Heat over fire, bring to a boil.

For a friend, add starch to half of the milk.

Mix well so that the breast does not form.

Add the milk mixture and bring to a boil again, stirring occasionally.

Chop chocolate.

Add milk sumish to chocolate.

Mix well until smooth and uniform.

Divide into portions and cool.

How to make chocolate pudding?

Soft, creamy, homemade pudding made from simple ingredients!

600 ml milk
100 g cucru
50 g boroshna
30 g vershkova butter
30 g cocoa
20 g vanilla zucru

Mix the zukor thoroughly, pour in 500 ml of milk into the giblets, thoroughly rubbing the masa. Put on the fire the thirds above the middle and, gradually, especially on the bottom, bring to a boil. Stir by hand with a silicone spatula; any bits of masa will begin to thicken at the bottom and may burn. As soon as it boils, add a top of oil. With great respect, boil 2-3 hvilini.

The masa will thicken after the indicated hour, place the finished pudding over the fire.

Divide the pudding into two parts, I added 280 g of pudding, less than half, into a container that can be placed on the stove. Add most of the vanilla zest, stir thoroughly and heat until the zest is broken. Imagine it.

I have vanilla zukor from natural vanilla, a brown color, so the vanilla part of the pudding turned out not white, but creamy.

Pudding is considered a traditional English dessert. As a rule, the pudding is served before the holiday table, and there is a special recipe for this dessert, which is prepared for the holiday. If you just want to please yourself and your loved ones with delicious treats, then the best chocolate pudding is for you.

How to make chocolate pudding?

Ingredients:

dark chocolate – 200 g;
tops 30% – 80 ml;
vershkova butter – 120 g;
milk – 50 ml;
tsukor – 100 g;
Boroshno - 75 g;
eggs – 4 pcs.

Preparation

First, take silicone molds, grease them with topping oil and place them in the refrigerator. Melt the butter and chocolate in a water bath. In a separate container, mix the tops with milk and bring the mixture to a boil. Beat the eggs with the cucrum, stir in the flour | And beat everything kindly again. Let the milk mixture cool and then pour it into the eggs. Mix well and pour in the melted chocolate and top butter. Stir the pudding again and pour into the prepared pan. Then put the pudding in the freezer. When caught, remove it from the freezer and place it in the oven at 200 degrees for 15 minutes. Properly preparing the pudding may result in it being baked early and rare in the middle.

Chocolate and vanilla pudding

Ingredients:

Boroshno - 3 tbsp. spoons;
cocoa – 3 tbsp. spoons;
tsukor – 1/2 bottle
vanillin – 2 teaspoons;
milk – 2 tbsp.;
vershkova butter – 100 g;
vanilla oil – 1 tbsp. spoons.

Preparation

In a small saucepan, stir thoroughly zur and then add milk. Mix everything well and put it on medium heat. When you have a little bit of gourd, add melted butter, then divide the milk mixture into two equal parts. Mix one part with cocoa, and the other with vanilla. Heat up the offending portion of the mixture until it thickens strongly. Place the pudding into bowls into bowls. For the eggplant, you can have dessert with some peas. Let the yoma cool in the refrigerator and serve.

Chocolate pudding with half pudding - recipe

This delicious chocolate pudding with semolina will be a wonderful addition to your evening tea.

Ingredients:

dark chocolate – 200 g;
semolina – 50 g;
tsukor – 100 g;
milk – 600 ml;
rum – 4 tbsp. spoons;
mascarpone – 220 g;
half-brown – 300 g;
cinnamon – 1 teaspoon;
migdal – 50 g.

Preparation

Boil the milk, then pour it completely into the container with semolina. Add the zukor, stir and cook over low heat until thickened, about 20 minutes. Trim the dark chocolate and add to the semolina porridge. Without worrying about heat, stir the porridge until the chocolate dissolves. Remove from heat, add rum, cinnamon and mix well. Add some of the syrup to the porridge and beat with a mixer until smooth, then put in small cooled molds and put in the freezer.

Coat the almond in a frying pan, peel off the skins and chop. Cut half of the syrah into slices, and beat up the half of the syrah that is left over. Place the frozen pudding in the molds, decorate with hazelnuts, cheese and almonds.

Chocolate pudding at the microchicken oven

State farmers often ask for food, such as making chocolate pudding in a micro-furnace oven. We know about a quick and easy way to prepare a delicious dessert.

Ingredients:

Hello everyone! I am very glad to welcome you on the pages of this culinary blog, today I want to tell you how easy and convenient it is to prepare a very tasty recipe for chocolate pudding with cocoa without starch. Come out with a delicious, soft and delicate dessert, which is so wonderful to serve before tea, either as a snack or just as a snack.

Be sure to try making this sweet chocolate pudding for yourself and your loved ones – I promise you won’t be disappointed!

Ingredients:

1. Chocolate (more colorful if it is dark) – 50 UAH.

2. Milk – 500ml.

3. Tops 33-35% fat – 50 ml.

4. Cucumber sand – 180-200 UAH.

5. Cocoa powder – 30 UAH.

6. Corn starch – 20 gr.

7. Boroshno wheat – 10 gr.

8. Sil - ¼ tsp.

9. Vanilla extract - tsp 10. Mint, tops, split peas, coconut flakes for decoration.

While there is no need for corn starch, the wine itself imparts a hint of lightness and delicate relish. If you replace it with flour, then nothing bad will happen, the pudding will just be thicker.
It’s better than brother iodine, it’s rich in nutrition for the body.

The fat content of milk can be whatever it is, but it is better to take a product with 2-4%, which is acceptable to the highest and highest taste.

First you need to prepare all the necessary products by spreading them out on the work surface.

Cooking method:

1. Let's get to work - use a knife to finely chop the chocolate.

2. In a deep saucepan there is pulp hanging out.

3. Add boron and cornstarch.

4. Then cocoa powder and salt. Now, using a whisk, mix the mixture dry as thoroughly as possible.

5. Step by step, in a thin stream, pour in the milk. Then stir it gradually and beat it with a whisk. It is the responsibility of the homogeneous mass.

I forgot to place the saucepan on the gas stove, setting the fire to medium intensity. Don't forget about steady stirring!

And if it’s thick and rich, then it’s a good idea to increase the tartness of the jam. Try a variety of variations of this simple and tasty herb!

The smut at this stage is to prevent the pudding from burning.

6. After adding the chocolate, add the tops and, having changed the heat, cook without forgetting about stirring for about 2 minutes.

7. Now remove the saucepan from the heat and add vanilla extract.

8. Cool the mixture after further mixing and pour beautifully into portioned molds. Place in the refrigerator for about an hour.

9. Dissolve and sizzle with chopped peas or coconut shavings.

10. Decorate with crumpled chi tops and “voila”! Our wonderful pudding can be served, if you have an appetite!

Video recipe:

If you don’t know how to prepare regular chocolate ganache, I have prepared a video recipe for you. I hope I can help you.

You can serve the pudding while it’s still hot, if you can’t wait any longer. Try changing the recipe, adjusting it to suit your taste – for example, making a dessert from cocoa and adding a dash of cava. Cucumber recipes – with fruit, without starch and with eggs. You can also make dessert in a multicooker or in the oven.

Before the pudding, it’s good to serve fresh fruit and berries, tops, milk, kava, tea - whatever you’re interested in! In addition, you can make apple marshmallows, Italian “Biscotti” croutons, and drink wonderful tea from malt.

Cook with love and only from bright, fresh products, and then your elementary herbs will be incredibly tasty! Subscribe to the blog, share the recipe with friends, take part in the competition and win penny prizes!

If you have come across shortbread cakes, biscuit pastry or trojans, then you should turn your attention to chocolate pudding. This dessert was invented by English chefs. They are the most powerful lasses that wash the structure that is in the mouth. Among the large number of pudding recipes, we have selected today's most popular ones, available for cooks-cobs, inexpensive, with a balanced price of ingredients, as well as Let us spare an hour.

Classic English version

This is, perhaps, a recipe for chocolate pudding, which is most often popular with gentlemen. The basis of the herb will be cow's milk and homemade chicken eggs. If possible, stock up on such products yourself. If the nearest store doesn’t sell farm products, and you still don’t have chicken or bark, then we simply choose a verified grower.

List of ingredients

One liter of milk.
1 tbsp. l. starch.
Cocoa - 75 rub.
260 g cucru.
1 tbsp. l. Boroshna
120 ml vershkov.
Three chicken eggs.

Description of the preparation process

Pour milk into a bowl with high rims, tops. Beat well with the help of a mixer, gradually introducing the egg mixture into the mix. Once the milk mixture is well mixed, add the zukor, add the required amount of beard, starch and cocoa. Place the dishes with thoroughly mixed ingredients on the stove. Vogon is average. Hour – 15 hours. Don't forget to stir until the masa thickens. As the chocolate pudding begins to reach the required thickness, you can jam the burner.

The topped-chocolate mixture is poured into prepared bowls or special flasks. We serve the pudding in the cold. The minimum cooling hour is two and a half years.

This recipe can be used as a classic version. This chocolate pudding (photo of the dessert is presented in the article) can be served as a dessert on its own, or as a “side dish” for mlints, mlints, balls, fruit pies, berry pies, muffins, gingerbread, and so on. Since the dessert “pops at home”, it is recommended to decorate it with fresh fruit, cream or top frosting. The puddings, simply sprinkled lightly with sugar powder, look wonderful. Many cooks decorate desserts with mint leaves. The incredible aroma of this greenery, mixed with the smell of chocolate and natural tops, gives a real fireworks of savory associations.

Vishukany chocolate pudding: recipe with photos

This recipe is best suited if your goal is to serve dessert on the Christmas table, entertain guests or please gourmets. The classic pudding recipe is supplemented with various ingredients. Strava will have a hint of cinnamon, natural dark chocolate, the aroma of freshly ground almonds, swirled mascarpone and, especially, a dash of rum.

List of ingredients

760 ml milk.
300 g half-ounce.
6 g cinnamon.
240 g siru.
220 g dark chocolate.
65 g algae.
140 g cucru.
Half a cup of semolina.

Preparation technology

In this recipe, the products are mixed with milk while it is still standing on the stove and just boiling. As soon as the ingredient reaches the required boiling point, add the semolina with a thin stream. It is very important to choose such dishes that can boast of thick bottom and walls. With such a saucepan of preparations at home, the chocolate pudding will never burn. We really care about the masa so that there are no breasts. Add the zukor and mix well. Turn on the lowest gas and fill the pan with 15 minutes. At this hour we will make chocolate shavings from two bars. Add it to the pan. As soon as the chocolate has dissolved from the milk mixture, remove the pan from the heat.

At this stage you can add rum mixed with cinnamon. Cool the pudding. If the temperature of the dessert is within 50-55 degrees, you can add mascarpone syrup. All ingredients are thoroughly beaten with a blender or mixer whisks so that the herb comes out fluffy and rich. Once the pudding pan is prepared, add the butter and leave it in the refrigerator for 2-3 years.

Vishukana is given a note of grass by algae. Before serving the dessert, it is recommended to sprinkle with chopped peas. The almond can be trimmed using a grinder, a hand pedestal, or simply cut into thin slices. Sizzle chocolate pudding with sugar powder and decorate with peas.

Pudding at the microchicken stove

Just wait, it’s time to master some simple recipes for dessert herbs. Why work when you don’t have two years left to prepare lasso? How to make chocolate pudding shvidko, since the guests are already on the verge? We present to you a universal option, which can be called the “nashvidkuruch” recipe. The main "helper" is the microchvilian kidney. This will help reduce the cooking time of two years to 10 minutes.

Ingredients required for preparation

180 g cucru.
190 g margarine.
A bottle of milk.
1/4 of the bottle is boroshn.
Rozpushuvach.
55 g cocoa.
Two chicken eggs.

Cooking process

Margarine that has been in the refrigerator must be removed and melted at room temperature. The masa is ground with cocoa and sugar. Eggs are beaten s|iz| cold milk until smooth. Pour it in with a thin stream until the oil base forms. The sieves are thoroughly mixed with fluff and added to the main dough. It is better to use a heavy mixer for robotic mixing, since the original wine will not be able to ensure proper fluffiness and lightness.

We prepare silicone molds so that they can be placed. Place the chocolate mass behind the molds and place in a microwheat oven. For yak baking, 6-7 quilins at maximum temperature will be enough. It is recommended to decorate the dessert with beaten tops, coconut flakes and peas.

Secrets and tricks

It is not recommended to add too many additives to chocolate pudding, for example, rodzinki, as the dough will not rise.
It is allowed to add a small amount of alcohol: brandy, rum, cognac.
The pudding is baked according to the biscuit principle, so that the oven door is closed during cooking or splashing is tightly blocked.
To extract a rich, fluffy dessert, you need to beat the masa until it forms hard peaks.
It is important to remember that the dough rises well at the same temperature. Fill the form 3/4 full.
You can check the readiness of the pudding with a toothpick. In addition, well-baked pudding will fit well into the pan, which will also indicate the readiness of the dough.
The pudding can be decorated not only with toppings or cream, but also with various berries. Chocolate goes wonderfully with hazelnuts, fresh raspberries, a few black currants, and fragrant lingonberries.

Chocolate pudding Chocolate pudding – recipe

Recipe 2: homemade chocolate pudding (with photo)

Recipe 3: chocolate pudding at home

Recipe 4: pudding with chocolate and beaten tops

Recipe 5, topping: bottom chocolate pudding