Frozen Gourmet Chocolate Puddings

Name: Frozen Gourmet Chocolate Puddings
Total time: 12 h 25 min
Yield: 6
Ingredients: 5 egg yolks; 0.667 cup superfine caster sugar; 1.5 cups plain Dark chocolate (70% cocoa solids); 0.875 cup Whole milk; 1.333 cups cream (35% fat); ground cinnamon; Cocoa; 3 teaspoons honey; 6 Oranges (segments); 6 Chocolate curl; 6 Chocolate stick

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 12 h. 25 min.

Ready in

Calories:

1449

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,449 kcal	(69 %)
Protein	21.38 g	(22 %)
Fat	95.01 g	(82 %)
Carbohydrates	130.41 g	(87 %)
Sugar added	25.24 g	(101 %)
Roughage	3.14 g	(10 %)

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more nutritional values

Vitamin A	355.33 mg	(44,416 %)
Vitamin D	1.32 μg	(7 %)
Vitamin E	5.58 mg	(47 %)
Vitamin B₁	0.24 mg	(24 %)
Vitamin B₂	0.49 mg	(45 %)
Niacin	3.67 mg	(31 %)
Vitamin B₆	0.24 mg	(17 %)
Folate	65.23 μg	(22 %)
Pantothenic acid	1.8 mg	(30 %)
Biotin	9.51 μg	(21 %)
Vitamin B₁₂	1.17 μg	(39 %)
Vitamin C	70.03 mg	(74 %)
Potassium	1,448.6 mg	(36 %)
Calcium	271.96 mg	(27 %)
Magnesium	363.34 mg	(121 %)
Iron	18.15 mg	(121 %)
Iodine	37.49 μg	(19 %)
Zinc	5.9 mg	(74 %)
Saturated fatty acids	54.47 g
Cholesterol	245.32 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

egg yolks

⅔ cup

superfine caster sugar

1 ½ cups

plain Dark chocolate (70% cocoa solids)

⅞ cup

Whole milk

1.333 cups

cream (35% fat)

To decorate: ground cinnamon; Cocoa; 3 teaspoons
honey; 6
Oranges (segments); 6
Chocolate curl; 6
Chocolate stick

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Preparation steps

Butter 6 ramekins and sprinkle with caster sugar to coat the base and sides. Cut out six 30 x 7.5cm | 12" x 3" strips of non-stick baking paper. Wrap each strip round a ramekin securing with an elastic band or string or a paper clip.

Whisk the egg yolks with the sugar for about 10 minutes until pale and creamy.

Heat the milk in a pan until hot, but not boiling. Pour into the egg yolks and whisk until smooth.

Return to the pan and heat very gently, stirring until thickened. Do not allow to become very hot or boil.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly then carefully fold into the egg yolk mixture. Set aside to cool completely.

Whisk the cream until thick and fold into the egg mixture. Divide the mixture between the ramekins, almost up to the top of the paper strips. Freeze for 12 hours.

Remove the ramekins from the freezer and stand at room temperature for 5-6 minutes. Remove the paper strips.

Dust with cinnamon and cocoa and serve decorated with an orange segment, a little honey, a chocolate stick and a chocolate curl.