Ingredients
1/2
1/2
1/2
Combine the cornstarch, sugar and salt
in a medium saucepan. Add in the water first and whisk well so that
lumps don’t form and the mixture is well dissolved. Then, add the milk
and whisk to combine.
Place the saucepan over medium-low heat
and whisk the mixture often. After about 3-4 minutes or so, the mixture
should begin to thicken enough that it will coat the back of a spoon,
and if you draw a line with your finger, it will stay separate. The
mixture should be at a very slow simmer at this point. Cook it for
another 2 minutes, or until it starts to get quite thick.
At this point, add in the chocolate and
continue stirring with a spatula until the chocolate is fully
incorporated and the mixture is quite thick (about 30 seconds). Make
sure to scrape the bottom and sides of the pan with a spatula so the
mixture is homogeneous.
As soon as the chocolate is well
incorporated, remove from the heat and stir in the vanilla extract and
coffee.
Divide the pudding into ramekins/glasses
and chill in the refrigerator for about 2 hours before serving. If you
would like to prevent a film from forming over the surface, cover the
surface of each ramekin with plastic wrap (the wrap should be pressed
onto the surface of the pudding).
Whip the heavy cream with powdered sugar
and serve the puddings garnished with a dollop of whipped cream and a
dusting of cocoa powder. Top with your favourite fruit.
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