Puddings
were a new concept to me. When I first moved to Singapore, I tried these small
mango pudding cups from Fairprice. These were almost a jelly than a pudding, so
I was never really interested in puddings again. But some years later a friend
of mine from Germany said that she was totally addicted to chocolate puddings!
So I gave chocolate pudding a try, and they were pure bliss!
I
stumbled upon a wonderful site
pixelandcrumbs.com, I found this easy recipe for chocolate pudding. Her
pictures were so inspiring for my photo shoot as well.
Recently
we went to a close-friend’s daughter’s birthday. I wanted to make a quick and
eggless dessert to take to the birthday party. And this pudding recipe seemed
the perfect dessert for a 9 year old and a 3 year old! The adults too enjoyed
their sweet little chocolate cups!
Chocolate
Pudding:
Makes:
12 small jelly cups of pudding
Ingredients:
¼
cup (30 grams) – Corn-starch ( I used tapioca
starch)
½
cup (100 grams) – Sugar
1/8
teaspoon - Salt
3
Cups (705 ml) – Milk
170
grams (6 ounces) – Baking Chocolate, coarsely chopped (I used Hershey’s
chocolate chips)
1
teaspoon – Vanilla essence
Directions:
- Use a double broiler, or place a large stainless steel bowl over a pot of simmering hot water.
- In the stainless steel bowl add the tapioca starch, sugar and salt.
- Slowly add the milk to the bowl. Keep stirring constantly to mix all the ingredients.
- Keep the stove on medium, and continue to stir for about 10-15 minutes.
- As the mixture begins to thicken, to test the consistency, use a spoon to see if it coats the back of the spoon.
- Now add the chocolate and keep stirring until dissolved for about 3-5 minutes.
- Remove from heat and add the vanilla essence.
- If there are any lumps, strain the pudding through a strainer. This is not necessary if the pudding is of smooth consistency.
- When still hot, spoon the pudding into serving bowl or individual cups.
- Refrigerate for at least 30 minutes and upto 3 days.
- Serve chilled with a topping of strawberries/whipped cream/ any nuts.
 |
| Double Broiler Method |
 |
| The mixture coating the back of the spoon. |
