I came across this Italian chocolate pudding on a recent trip to Italy when i was keen to try something other than Tiramasu for dessert. This is a simple version from Rachel Roddy but both versions I had benefited from the addition of Amaretto, either added to the pudding itself or as biscuit crumbs sprinkled on top. Or both….
Ingredients
- 1 litre whole milk
- 20 g butter
- 200 g caster sugar
- 80 g cornflour
- 200 g good quality dark chocolate chopped
Servings:
Instructions
- Heat the milk in a pan until it almost boils. Meanwhile, in another pan, melt the butter and sugar over a low flame until they turn to liquid. Remove from the heat and whisk in the cornflour, making sure there are no lumps.
- Still off the heat, gradually add the milk to the butter/sugar/cornflour mixture, whisking constantly.
- Put the pan back over a low flame and, always stirring, bring it back to an almost-boil, which should take about six minutes. Add the chocolate and whisk strongly for another minute so it melts.
- Scrape into a bowl or mould, or six individual glasses or cups, and chill for at least five hours.
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