Espresso Chocolate Pudding
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 120 grams Dark chocolate
- 200 milliliters milk
- 80 milliliters strong Espresso
- 15 grams cornstarch
- 1 egg yolk
- 1 Vanilla bean
- 30 grams sugar
- 25 grams chopped Pistachio
- For the garnish
- Flowers
- 1 egg white
- sugar
- 200 milliliters Vanilla sauce
- 8 tsps chopped Pistachio
Preparation steps
1.
Chop chocolate and place in a bowl.
2.
Combine 8 tablespoons of milk, cornstarch and egg yolks. Combine remaining milk and espresso. Slit vanilla bean cut and scrape out seeds. Add vanilla pod and boil with milk with cornstarch. Slowly bring milk mixture to a boil. Remove vanilla pod. Add espresso milk. Pour hot milk mixture over chocolate and stir until the chocolate is completely melted. Add pistachios.
3.
Pour pudding into ramekins. Let cool slightly and chill for 2 hours.
4.
Gently brush flowers with egg white, let it dry somewhat, then sprinkle with sugar.
5.
Sprinkle pudding with pistachios and serve garnished with flowers.
