Unfrotunately, I didn't take any pics, but I will try to take some pictures the next time.
This particular recipe seems to hail from somewhere over the pond, and translated into English. I had to convert some of the measurements but I'll include what the recipe said versus what I actually did.
Chocolate
pudding
4 servings
1 1/2 tbsp cornstarch
3/4 dl sugar (I used about 1/3 cup)
2 tbsp cocoa powder
1/2 tsp vanilla powder
Pinch of salt
2 dl milk (3% fat) (abt 4/5 cup or I used 6.7 oz )
1 dl heavy cream (abt 2/5 cup or I used 3.3 oz)
2 large egg yolks
50 g dark chocolate (70%), chopped (abt 1.67 oz)*
1. In a medium saucepan combine cornstarch, sugar, cocoa powder, vanilla powder and salt whisking to get rid of lumps. Add cream and whisk until dry ingredients are dissolved. Next, whisk in the egg yolks and cream.
2. Place the pan over medium heat, whisking constantly until the mixture thickens.
3.As soon as the mixture thickens, remove the pan from the heat and add the chocolate and whisk until it is melted and smooth.
4. Pour or spoon pudding into individual serving dishes. Let the pudding cool, then cover the tops with plastic wrap. Refrigerate before serving.
5. Garnish with fresh whipped cream, berries and chocolate shavings.
4 servings
1 1/2 tbsp cornstarch
3/4 dl sugar (I used about 1/3 cup)
2 tbsp cocoa powder
1/2 tsp vanilla powder
Pinch of salt
2 dl milk (3% fat) (abt 4/5 cup or I used 6.7 oz )
1 dl heavy cream (abt 2/5 cup or I used 3.3 oz)
2 large egg yolks
50 g dark chocolate (70%), chopped (abt 1.67 oz)*
1. In a medium saucepan combine cornstarch, sugar, cocoa powder, vanilla powder and salt whisking to get rid of lumps. Add cream and whisk until dry ingredients are dissolved. Next, whisk in the egg yolks and cream.
2. Place the pan over medium heat, whisking constantly until the mixture thickens.
3.As soon as the mixture thickens, remove the pan from the heat and add the chocolate and whisk until it is melted and smooth.
4. Pour or spoon pudding into individual serving dishes. Let the pudding cool, then cover the tops with plastic wrap. Refrigerate before serving.
5. Garnish with fresh whipped cream, berries and chocolate shavings.
* I bought 100% cacao in the baking isle (yes, that's isle) - one of those large Ghiradhelli bars. Each square is about half an ounce. And since it was 100% and not the 70% as recommended, I only used about an ounce, or 2 squares.
Once cool, I divided it out between the four kids. Even though it wasn't for me, I did get a taste off the spoon. It was super yummy! The only thing I would add is a squirt of whipped cream on top, but I didn't think it would travel well in the lunch boxes.
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