chocolate pudding

Ingredients for 4 servings:

• 500 ml milk (whole milk)
• 30 g dark chocolate
• 20 g nougat
• 50 g sugar
• 40 g cornstarch
• ½ packet of vanilla sugar
• ½ tsp coffee powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

homemade and melty

Take a mug full of milk. Heat the rest of the milk with the chocolate, nougat, and sugar. Stir frequently with a whisk to prevent the chocolate from burning. Add the salt, coffee powder, and vanilla sugar. In a separate mug, mix the removed milk with the cornstarch until all the starch has dissolved. When the milk boils, add the cornstarch-milk mixture, whisking as it does so to avoid lumps. Reduce the heat to low and cook the milk until creamy (about half a minute), stirring constantly, until it reaches a pudding-like consistency. Then set the pudding aside and let it cool slightly (about 2-3 minutes). This will create a skin. Stir well again before pouring it into the mugs. Done. Tip: If you don’t want a skin, stir the pudding again after 15 minutes. The consistency can be adjusted as desired. I use between 40 and 45 g of cornstarch; 40 to 42 g makes the pudding softer. Variations: Mix in 1 teaspoon of ground hazelnuts => chocolate hazelnut pudding. Replace nougat with dark chocolate => chocolate pudding. Mix in chopped almonds => chocolate pudding with a bite. Your imagination is the limit.