Creamy Choc Puddings

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Creamy Choc Puddings
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
814
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie814 kcal(39 %)
Protein12.49 g(13 %)
Fat64.6 g(56 %)
Carbohydrates48.4 g(32 %)
Sugar added25.15 g(101 %)
Roughage0.25 g(1 %)
Vitamin A655.79 mg(81,974 %)
Vitamin D3.51 μg(18 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.56 mg(51 %)
Niacin3.11 mg(26 %)
Vitamin B₆0.16 mg(11 %)
Folate29.08 μg(10 %)
Pantothenic acid1.74 mg(29 %)
Biotin12.13 μg(27 %)
Vitamin B₁₂1.26 μg(42 %)
Vitamin C0.72 mg(1 %)
Potassium493.95 mg(12 %)
Calcium260.76 mg(26 %)
Magnesium86.76 mg(29 %)
Iron4.58 mg(31 %)
Iodine71.62 μg(36 %)
Zinc2.2 mg(28 %)
Saturated fatty acids38.45 g
Cholesterol361.3 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
2 cups
double cream
½ cup
cup
good-quality Dark chocolate (chopped)
4
large egg yolks
1 tablespoon

Preparation steps

1.
Pre-heat the oven to 130°C | 250F | gas 1/2.
2.
Place the milk and cream in a large sauce pan and heat over a moderate heat until simmering.
3.
Add the dark chocolate and cocoa powder and whisk well until you have a smooth mixture, then set to one side.
4.
Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until pale and thick.
5.
Pour the chocolate mixture on top in a slow steady stream as you whisk to incorporate fully. Pour and whisk until all the chocolate mixture has been incorporated.
6.
Line a roasting tray with a tea towel and sit 4 individual glass ramekins on top so that they are sitting flat. Divide the crème brûlée mixture evenly between the ramekins.
7.
Pour boiling water into the tin so that it comes halfway up the outsides of the ramekins, then carefully transfer the roasting tin to the oven to cook for 1 hour 30 - 2 hours until just set; they will be ready when they are firm with a slight wobble when the ramekin is tapped.
8.
Remove and allow to cool to room temperature before chilling in the fridge for 2-3 hours or overnight preferably. Serve cold.