Ingredients
Main Ingredients
For the Chocolate Layer
Instructions
Step 1
In a deep pan, melt the butter over medium heat. Once melted, add the flour and stir continuously to combine.
Cook the mixture for a couple of minutes to remove the raw flour taste, all while stirring to avoid burning.
Step 2
Slowly pour the milk into the pan, whisking continuously to prevent lumps from forming. Add the sugar and vanilla sugar, and continue to mix well.
Simmer the mixture over low heat for about 10 minutes, stirring constantly until it thickens into a pudding-like consistency.
Step 3
Pour the thickened pudding into a mold or serving dish, and allow it to cool to room temperature.
Step 4
In a small saucepan, heat the heavy cream. Add the milk chocolate and stir until the chocolate is completely melted and the mixture thickens.
Step 5
Pour the chocolate mixture over the cooled pudding, spreading it evenly. Place the dessert in the refrigerator for a minimum of 8 hours, or ideally, for a full 24 hours to set properly.
*Tip: If you find the dessert to be too rich, you can use it as a cream filling for cakes or layered desserts.*
Servings
Equipment
Make sure it is large enough to accommodate 1 liter of milk and other ingredients without crowding. Stainless steel or non-stick options work best.
Essential for blending the milk and flour mixture smoothly. Opt for a silicone-coated whisk to avoid scratching non-stick pans.
Good for heating the cream and melting chocolate. A small to medium size is ideal.
Used for setting the pudding. Any shape works, but a glass dish allows for a beautiful presentation.
Variations
Faq
- Why is my pudding lumpy?
This could be due to not whisking the mixture well enough when adding the milk to the flour. Make sure to whisk continuously to avoid lumps.
- Can I make this dessert ahead of time?
Absolutely! This dessert actually benefits from sitting in the fridge for at least one night. It gives it time to set and the flavors to meld together beautifully.
- Can I substitute the sugar with a sweetener?
Yes, you can use a sweetener of your choice, but be mindful of the conversion ratio as different sweeteners have different levels of sweetness compared to sugar.
- What type of chocolate is best for this recipe?
Opt for good quality milk chocolate for a creamy and rich topping, but you can also use dark chocolate if you prefer a deeper chocolate flavor.
- How can I boost the flavor of this dessert?
Adding a hint of orange zest or a splash of liqueur like Grand Marnier can elevate the flavor profile dramatically.
- Is it possible to speed up the setting process?
Placing the dessert in the freezer for a couple of hours can help it set faster, but be cautious not to freeze it solid!