Chocolate Pudding

How to prepare chocolate pudding

1. In a pan, caramelize the 4 tablespoons of sugar over low heat until golden. Quickly pour it into two heat-resistant molds (about 300ml each), coating them with caramel, including the sides.
2. Put the milk with the remaining sugar over medium heat and let it warm until the sugar is completely dissolved. Add the semolina in a steady stream and continue to cook for another 5 minutes, stirring frequently, until the mixture becomes thick, a sign that the semolina has absorbed the liquid.
3. Meanwhile, melt the chocolate over a double boiler. Remove from the steam and add the beaten egg, stirring quickly until everything is well combined.
4. Slowly start pouring the milk-semolina mixture into the chocolate-egg mixture (pour slowly so the egg doesn't cook). After combining well, pour into the two caramelized molds.
6. Place the molds in a baking pan with some water and bake at 180°C (350°F) for 30 minutes.
7. Let cool to room temperature, then refrigerate for at least 1 hour. Invert the puddings onto small plates and decorate with chocolate shavings (chocolate grated with a vegetable peeler or regular grater).

Print