Chocolate-Dulce De Leche Pudding

0
Average: 0 (0 votes)
(0 votes)
Chocolate-Dulce De Leche Pudding
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
1445
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,445 kcal(69 %)
Protein23.78 g(24 %)
Fat113.4 g(98 %)
Carbohydrates112.19 g(75 %)
Sugar added12.47 g(50 %)
Roughage1.36 g(5 %)
Vitamin A541.56 mg(67,695 %)
Vitamin D0.43 μg(2 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.63 mg(57 %)
Niacin3.16 mg(26 %)
Vitamin B₆0.08 mg(6 %)
Folate20.71 μg(7 %)
Pantothenic acid0.94 mg(16 %)
Biotin12.93 μg(29 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C2.83 mg(3 %)
Potassium547.95 mg(14 %)
Calcium354.37 mg(35 %)
Magnesium64.41 mg(21 %)
Iron6.47 mg(43 %)
Iodine90.09 μg(45 %)
Zinc1.49 mg(19 %)
Saturated fatty acids68.92 g
Cholesterol197.07 mg
Author of this recipe:

Ingredients

for
12
For the dulce de leche
400 grams
sweetened Condensed milk
For the base
150 grams
50 grams
50 grams
chopped almonds
125 grams
melted Butter
For the chocolate cream
300 grams
150 milliliters
50 grams
Cocoa powder (for dusting)

Preparation steps

1.

For the dulce de leche: Preheat a convection oven to 220°C (approximately 430°F). 

2.

Pour the condensed milk in a glass baking dish. Cover with foil and place on a deep baking sheet. Pour hot water 2/3 up the sides of the baking dish. Bake until the condensed milk is thick and golden, about 1-2 hours. If necessary, add more water to the baking dish. Remove from water bath and allow to cool completely. Refrigerate if necessary. 

3.

For the base: Reduce the oven temperature to 180°C (approximately 350°F).

4.

Pulse the cookies in a food processor until fine. In a bowl, Mix the cookie crumbs with the sugar, almonds and butter until thoroughly combined. Grease 12 ramekins and press the crumb mixture into each forming a small edge up the sides. Bake for 10 minutes. Remove and allow to cool. Spread the dulce de leche on top.

5.

For the chocolate cream: Chop the chocolate and place in a bowl. Gently heat the cream in a pot. Pour over the chocolate and whisk until completely melted. Cube the butter and whish a few pieces at a time into the chocolate. Divide between the ramekins. Refrigerate until set, about 1 hour. 

6.

For serving: Dust with cocoa powder before serving.