in Dessert Recipes

Chocolate pudding with chili

updated

Spread the love

Ingredients for 4 servings:

  • 400 ml milk (1.5%)
  • 30 g sugar
  • 40 g cornstarch
  • ½ tsp chili powder or cinnamon powder
  • 100 g dark chocolate
  • 100 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Pour 350 ml of milk and the cream into the saucepan and bring to a boil. Melt the chocolate in it. Add the chili powder. Mix the remaining 50 ml of milk with the cornstarch and sugar. Remove the boiling chocolate milk from the heat and stir in the mixed cornstarch. Return the pan to the heat and bring the pudding to a boil for one minute, stirring vigorously. Pour the hot pudding into cold, rinsed molds, cover with cling film, and refrigerate for four hours. Tip: If you don’t want to use chili powder, you can also use cinnamon.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Party sun à la Melly

Spicy leg of lamb with honey