This is another name for chocolate pudding, but somehow in Italian it sounds better. But frankly, the language is not important here, everything equally, it is pure, complete bliss. When you eat this custard cold chocolate cream, it looks like silk chocolate paste almost unearthly taste, but I love it and hot, right from forms, then it looks like the best hot chocolate you ever tried, only thicker. Share with friends: 
Time: 20 minutes a plus cooling time Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. whole milk
- 1/2 tbsp. fat cream
- 1/3 Art. powdered sugar
- 1 tbsp. l corn starch
- 1/3 Art. cocoa
- 2 tbsp. l boiling water
- 2 egg yolks
- 1 tsp vanilla extract
- 55 gr. finely chopped dark chocolate
Recipes with similar ingredients: milk, cream, vanilla extract, dark chocolate, icing sugar, eggs, cocoa, starch
Recipe preparation:
- Put the kettle on, and heat the milk and cream in a saucepan or in microwave, pour sugar and corn starch into another pan and sift cocoa there too. Add 2 tbsp. l boiling water and mix until you get the paste.
- Then enter the egg yolks, one at a time, then pour in the warmed milk and cream, then add the vanilla extract. Collect the mixture with the edges of the pan and set it on fire. Cook, stirring, approximately 3-4 min., Until the mixture thickens (if this helps, then consistency it should be like mayonnaise). Remove the pan from the heat, add finely chopped chocolate, then pour into 4 small cups or glasses, filling them about 2/3 of the volume.
- Cover the cups with cling film to prevent a film has formed and refrigerate to cool pudding. When serving, it should not be very cold. Optional can decorate the pudding with whipped cream.
