chocolate pudding again

chocolate puddigi know i already posted a recipe for chocolate custard. but a) one can never have enough chocolate und b) with this recipe you get a super creamy and rich pudding/custard, that might me a bit more work than the other one but definitely worth the effort. to add some extra crunch i made some cashew brittle to go with it.

ingredients (6 glasse á about 150 ml eg from gü)

  • 400 ml milk
  • 80 g chocolate
  • 2 very fresh eggs
  • 1 pinch of salt
  • 2 – 4 tbsp cocoa powder
  • 6 tbsp starch
  • about 4 tbsp powdered sugar (to your taste)

nut brittle

  • 80 g cashew nuts
  • 5-6 tbsp powdered sugar
  • 1 pinch of salt

rinse the glasses with cold water.

dissolve the starch in a quater of the milk, put aside.

egg mixture beat eggs, sugar and salz until very creamy (best with a handmixer).

chocolate milkin a pot boil the milk and chopped chocolate slowly. in the beginning stir often until chocolate is melted, so it doesn’t burn. for even more chocolate flavor add cocoa powder.

stir the milk starch mixture well and under constant stirring pour into the boiling milk. let cook until the cream thickens. stir constantly, so there won’t be any clumps (about 2 min).

remove pot from stove top and quickly stir in the egg mixture. pour into the glasses and put in fridge for at least 2 hours.

caramalized nutsroughly chop the cashews. for the brittle slowly heat sugar and nuts in a coated pan. after a while the sugar will melt, then stir – be careful that nothing burns. at low heat let roast for another bit so the brittle gets a nice golden brown color.

cashew brittleremove pan from stove, stir in a pinch of salt (unless you used salted cashews like i did) and spread on a baking sheet. once it’s cooled down and hardend, break into pieces and serve with pudding.

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