Chocolate Pudding
Overview
If you have some time, eat out less and go to the kitchen more, practice your skills, cultivate your food mood, and embellish your ordinary life. You can not only satisfy your appetite, but also harmonize the family atmosphere, and you can also make friends with food articles. Why not do it.
Tags
Ingredients
Steps
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Preparation: pure milk, cream, gelatine sheets, chocolate, sugar
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Soak the gelatine sheets in cold water until soft
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Pour half of the small bottle of pure milk into the cooking pot (usually the small bottle is 250g). It is easier to control the amount with a small bottle.
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Cream is 3/1 of pure milk
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Add an appropriate amount of sugar (it’s best to taste it, not too sweet) Note: Novices can turn off the heat before adding the sugar and then turn on the heat. Cook until the sugar melts, no need to boil. )
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After cooking, turn off the heat and add the soaked gelatin sheets
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After it cools down a bit, pour it into a pudding bottle and put it in the freezer for 1 hour and then transfer it to the refrigerator. Note: Personally, I feel that the freezer solidifies faster than the refrigerator. Pour the liquid only half or 3/2 into the bottle
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Pour the remaining half of the small bottle of pure milk into the pot again
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Cream is 3/1 of pure milk
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Add an appropriate amount of sugar (it’s best to taste it, not too sweet) Note: Novices can turn off the heat before adding the sugar and then turn on the heat. Cook until the sugar melts, no need to boil. )
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Add the chocolate and heat to melt.
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After cooking, turn off the heat and add the soaked gelatin sheets
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After cooling slightly, pour the chocolate liquid into the pudding bottle and place it in the freezer of the refrigerator for 1 hour and then transfer to the refrigerator.
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Just take it out of the refrigerator in advance and let it cool before eating
