Airy Chocolate Pudding
4,6 / 10
ready in 4 h. 25 min.
- For the mousse
- 7 ounces Milk chocolate (30% cocoa solids)
- 1 ⅔ cups cream (48% fat)
- ¼ cup sugar
- 1 teaspoon vanilla extract
Variations: instead of milk chocolate, use a bar of flavoured chocolate, e. g. orange or hazelnut. Add 1 teaspoon ground cinnamon and a pinch of grated nutmeg instead of vanilla extract.
1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Grill pan, 1 Tablespoon, 1 Immersion blender, 1 Fork, 1 Bowl
For the mousse: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat. Allow to cool.
Whisk the cream with the sugar and vanilla until thick but not stiff.
Gradually fold in the chocolate until combined. Spoon into serving glasses and chill for at least 4 hours until set.
For the sauce: put all the ingredients into a pan and slowly bring to a boil, stirring. Pour through a sieve into a serving bowl and leave to cool.
Spoon the sauce over the mousse to serve.