Chilled Choccy Puddings

0
Average: 0 (0 votes)
(0 votes)
Chilled Choccy Puddings
share Share
print
bookmark_border Copy URL
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)
Calorie374 kcal(18 %)
Protein10.54 g(11 %)
Fat15.04 g(13 %)
Carbohydrates47.87 g(32 %)
Sugar added33.52 g(134 %)
Roughage0 g(0 %)
Vitamin A156.45 mg(19,556 %)
Vitamin D2.69 μg(13 %)
Vitamin E3.94 mg(33 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.38 mg(35 %)
Niacin0.88 mg(7 %)
Vitamin B₆0.04 mg(3 %)
Folate35.1 μg(12 %)
Pantothenic acid0.43 mg(7 %)
Biotin1.74 μg(4 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C0 mg(0 %)
Potassium275.34 mg(7 %)
Calcium120.42 mg(12 %)
Magnesium58.14 mg(19 %)
Iron2.6 mg(17 %)
Iodine66.05 μg(33 %)
Zinc1.05 mg(13 %)
Saturated fatty acids7.66 g
Cholesterol141.04 mg

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
cup good-quality Dark chocolate (finely chopped)
2 teaspoons vanilla extract
To garnish
0.333 cup good-quality Dark chocolate
How healthy are the main ingredients?
eggsalt

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.