Halloween Chocolate Pudding
Halloween Chocolate Pudding - Really delicious chocolate! Photo: Beeke Hedder
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.
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 205 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour
- 7 Tbsps Raw cane sugar
- 1 ½ ozs butter
- 10 ozs Dark chocolate (at least 70 % cocoa content)
- 34 ozs
- 1 Vanilla bean
- 1 pinch Orange peel
- 6 egg yolks
- 2 Tbsps cornstarch
- 5 tsps cocoa powder
Kitchen utensils
Preparation steps
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.
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.
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.
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.
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.
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.
Sprinkle each of the puddings with the chocolate crumbs, stick the labeled biscuits in as a 'tombstone' and decorate with flowers as desired.
