Good Mood Recipe

Halloween Chocolate Pudding

5
Average: 5 (2 votes)
(2 votes)
Halloween Chocolate Pudding

Halloween Chocolate Pudding - Really delicious chocolate! Photo: Beeke Hedder

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Health Score:
7,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
506
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cocoa contains catechins, which can strengthen our immune system and prevent inflammation. 

Serve this pudding with toasted hazelnuts or pecans on top for added crunch and protein.

1 serving contains
(Percentage of daily recommendation)
Calorie506 kcal(24 %)
Protein14 g(14 %)
Fat23 g(20 %)
Carbohydrates60 g(40 %)
Sugar added27 g(108 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.1 mg(18 %)
Vitamin K2.5 μg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate54 μg(18 %)
Pantothenic acid1.3 mg(22 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C2 mg(2 %)
Potassium914 mg(23 %)
Calcium206 mg(21 %)
Magnesium134 mg(45 %)
Iron11.1 mg(74 %)
Iodine17 μg(9 %)
Zinc3.1 mg(39 %)
Saturated fatty acids13 g
Uric acid34 mg
Cholesterol205 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
7 ounces Spelt flour
7 tablespoons Raw cane sugar
1 ½ ounces butter
10 ounces Dark chocolate (at least 70 % cocoa content)
34 ounces
1 Vanilla bean
1 pinch Orange peel
6 egg yolks
2 tablespoons cornstarch
5 teaspoons cocoa powder
How healthy are the main ingredients?
Spelt flour
Preparation

Kitchen utensils

8 Glasses, 1 Pot, 1 Whisk

Preparation steps

1.

For the cookies, quickly knead 3 Tablespoons flour, 1 tablespoon whole cane sugar, and 2 tablespoons butter to a smooth shortcrust pastry. Wrap in cling wrap and chill for about 30 minutes.

2.

In the meantime, roughly chop the chocolate. Remove 10 tablespoons of the milk and put aside. Slice the vanilla pod lengthwise and scrape out the pulp.

3.

Put the remaining milk with 8 ounces chocolate, vanilla pulp, vanilla pod, and orange grated in a saucepan and heat up while stirring. In a bowl, beat the egg yolks with 4 tablespoons of whole cane sugar until foamy, stir in the cornstarch and the milk that has been set aside.

4.

Stir in the hot chocolate milk and bring to the boil and thicken in the pot. Remove the mixture from the heat, continue beating briefly, remove the vanilla pod and let the pudding cool down when filled into glasses.

5.

Sprinkle the cookie dough with 1 teaspoon cocoa powder and work in as a marbling. Roll out the dough and cut out gravestones with an oval cookie cutter. Place the biscuits on a baking tray covered with baking paper and bake in a preheated oven at 350°F for 10-15 minutes. Remove and allow to cool.

6.

To decorate, mix and crumble the remaining ingredients (cocoa powder, flour, butter, whole cane sugar). Melt the last of the dark chocolate, fill it into a small piping bag and label the ccokies with it.

7.

Sprinkle each of the puddings with the chocolate crumbs, stick the labeled biscuits in as a 'tombstone' and decorate with flowers as desired.