Silkeblød chokoladepudding med romeksplosion
Denne chokoladepudding er cremet og smagfuld med en særlig smag af rom.
Ingredienser
- 500 ml / 2 cups Sweet Whole Milk
- 60 ml / 1/4 cup Heavy Cream
- 60 g / 2 oz Dark Chocolate, finely chopped
- 100 g / 1/2 kop granuleret sukker
- 3 Spsk. Majsstivelse
- 2 Spsk. Kakaopulver
- 1/4 tsk Salt
- 1 tsk Vaniljepasta/ekstrakt
- 2 tsk Aroma rom
- 2 Spsk. Almond Flakes, for garnish (optional)
Sådan gør du
- Hak den mørke chokolade fint i små stykker, og sæt den til side.
- Bland sukker, kakaopulver, majsstivelse og salt i en lille gryde.
- Tilsæt mælken gradvist, og pisk hurtigt, til det er godt blandet.
- Place the saucepan over medium heat. Stir constantly and cook until the pudding begins to bubble and thicken up. Add the Dark Chocolate and Heavy Cream. Stir constantly.
- Once the chocolate has melted, remove the saucepan from heat. Add the Vanilla Paste and Aroma Rum. Whisk slowly at first and then very quickly to merge the chocolate and rum into a luscious pudding.
- Pour the pudding into dessert glasses. Let cool at room temperature, cover with plastic wrap, and refrigerate for 3 to 4 hours (or overnight). When ready to serve, garnish with Almond Flakes.
Noter
- This recipe makes 4 servings in medium dessert glasses.
- The pudding can be served while it is still warm, but with refrigeration, the flavors will merge together into a surprising explosion that will leave your guests wanting more.
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