Malt cream pudding with chocolate residue

Ingredients for 4 servings:

• 200 ml cream (soy or dairy product)
• 200 ml water
• 1 tbsp raw cane sugar, heaped
• 1 tbsp coffee powder, heaped (grain coffee/malt coffee)
• 3 tbsp, leveled potato flour
• 150 ml water, approx., cold
• 80 g chocolate, milk and / or white
• Chocolate, for decoration
• possibly syrup (coffee syrup)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

caramel/malt/like taste due to grain coffee, egg-free, alcohol-free

Heat the cream with the water and raw cane sugar. Break up the chocolate pieces and add them, melting them in the cream-water mixture. Add the ground coffee and mix. The cream will have a different caramel flavor depending on the type. Mix the potato flour with the cold water. Slowly stir it into the boiling cream-water mixture. Remove the pan from the heat while stirring, if necessary. Then return it to the stovetop and bring the mixture to a boil. Stir in a little coffee syrup, if desired. Divide between 4 bowls and decorate with the reserved chocolate, if desired. Let the cream cool. If the potato flour thickens too much, stir in a little more water or cream. However, this shouldn’t be necessary with 150 ml of cold water.