Recipe: Appetizing ✽Thick Chocolate Pudding✽

✽Thick Chocolate Pudding✽. This Thick Chocolate Pudding recipe from Food.com is so good you will want to eat it for every meal. This is the perfect chocolate pudding. It has a rich chocolate flavor, great texture and is not high in fat.

This thick, rich, and chocolaty (and vegan!) pudding is practically health food! It feels like a decadent splurge, but really it's made with wholesome, good-for-you ingredients. They can go into all kinds of things and make them awesome. You can have ✽Thick Chocolate Pudding✽ using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of ✽Thick Chocolate Pudding✽

1. You need 2 large of Egg yolk.
2. You need 10 grams of Granulated sugar.
3. Prepare 150 grams of Milk.
4. Prepare 50 grams of Heavy cream.
5. Prepare 80 grams of Chocolate (not milk chocolate).
6. Prepare 1 of Brandy.
7. Prepare 2 of and 1/2 grams Gelatin.
8. You need 20 grams of Water.

Including this thick, rich, creamy chocolate coconut pudding. Thick Chocolate Pudding. "This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. Old-fashioned chocolate pudding doesn't have to come in a pack of six. Make your own at home with this simple recipe!

✽Thick Chocolate Pudding✽ step by step

1. Soak the gelatin in water, then immerse in hot water to dissolve completely. Set aside..
2. Add the egg yolks and granulated sugar to a bowl and beat with a whisk until thick..
3. Add the milk, heavy cream, and chocolate to a pot and heat on low heat for 3 minutes. Melt slowly..
4. Once the chocolate has melted, remove from the heat and add the brandy and gelatin..
5. Add the step 4 mixture to the step 2 egg a little at a time, mixing as you add..
6. Strain the mixture once..
7. Bubbles will form at the top, so place the bowl in some ice water to chill..
8. Put in any container you like and cool in the refrigerator until it stiffens..
9. And it's complete. Lids made out of lace paper are very cute. ～.

Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Cook till the pudding mixture thickly coats the back of a spoon well. When the pudding is cooked — and like yours, mine is thick — I pour it into the pie shell (I use a pre-cooked pie crust shell not the chocolate wafer one), and immediately cover it with plastic wrap, pressing the wrap down entirely over the surface. The first batch of pudding I made was a recipe that used a custard (i.e. egg) base. I cooked it for what seemed like eons and it never got as thick as I Back to square one.