Frozen Gourmet Chocolate Puddings
(0 votes)
(0 votes)
Health Score:
5,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
1449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
6
- Ingredients
- 5 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
Preparation steps
1.
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.
2.
Whisk the egg yolks with the sugar for about 10 minutes until pale and creamy.
3.
Heat the milk in a pan until hot, but not boiling. Pour into the egg yolks and whisk until smooth.
4.
Return to the pan and heat very gently, stirring until thickened. Do not allow to become very hot or boil.
5.
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.
6.
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.
7.
Remove the ramekins from the freezer and stand at room temperature for 5-6 minutes. Remove the paper strips.
8.
Dust with cinnamon and cocoa and serve decorated with an orange segment, a little honey, a chocolate stick and a chocolate curl.
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