Chilled Choccy Puddings
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(0 votes)
Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 kcal | (18 %) | ||
| Protein | 10.54 g | (11 %) | ||
| Fat | 15.04 g | (13 %) | ||
| Carbohydrates | 47.87 g | (32 %) | ||
| Sugar added | 33.52 g | (134 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 156.45 mg | (19,556 %) | ||
| Vitamin D | 2.69 μg | (13 %) | ||
| Vitamin E | 3.94 mg | (33 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 0.88 mg | (7 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 35.1 μg | (12 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.74 μg | (4 %) | ||
| Vitamin B₁₂ | 1.41 μg | (47 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 275.34 mg | (7 %) | ||
| Calcium | 120.42 mg | (12 %) | ||
| Magnesium | 58.14 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 66.05 μg | (33 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 7.66 g | |||
| Cholesterol | 141.04 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 6 medium eggs (separated)
- 1.333 cups superfine caster sugar
- 2 tablespoons powdered gelatin
- ½ teaspoon salt
- 3 cups Whole milk
- ⅔ cup good-quality Dark chocolate (finely chopped)
- 2 teaspoons vanilla extract
- To garnish
- 0.333 cup good-quality Dark chocolate
Preparation steps
1.
Beat the egg yolks in a large mixing bowl until pale and thick in appearance.
2.
Combine 150 g of sugar, the gelatin and salt in a large saucepan. Add the milk, stir well, then add the chocolate. Heat the mixture over a low heat, stirring frequently until smooth. Pour a small amount of the hot mixture onto the egg yolks and whisk to temper them.
3.
Let the chocolate mixture cool a little before adding the egg yolk mixture into it and stirring well. Cook the mixture over a low heat for 5-6 minutes, then remove the saucepan from the heat and stir through the vanilla extract. Spoon the mixture into a bowl, cover with clingfilm and chill.
4.
Beat the egg whites in a large, clean mixing bowl using an electric mixer until soft peaks form. Add the remaining caster sugar a little at a time, beating well between additions, until you have a thick, glossy meringue. Whisk a large spoonful of the meringue into the chocolate mixture to loosen it, then fold the remaining meringue into it until fully incorporated.
5.
Line 8 mini pudding basins with two sheets of clingfilm, making sure they overhang the rim and sides. Spoon the chocolate mixture into the pudding basins, smoothing the tops. Bring the overhanging clingfilm over the top, wrapping it carefully. Chill in the fridge for at least 4 hours.
6.
Before serving, use a cheese slice to shave the chocolate for the garnish. Remove the puddings from the fridge and carefully invert onto serving plates, using the clingfilm to help if necessary. Peel away the clingfilm and garnish the tops with the shaved chocolate before serving.
