We’ll need two small pots; pour the milk into the smaller one and start heating it over low heat—we’ll need it later.
Let’s also get some pudding molds ready—I used these rose-shaped ones. They’re easy to clean, and I’ve been using them for quite a while now—I highly recommend them!
Put the butter in the larger pot, turn on the heat, and wait for it to melt.
To pass the time while we wait, let’s get a head start by chopping the chocolate into small pieces.
Pour the sugar into the melted butter and let it dissolve in the butter over low heat.
Add the chopped chocolate and mix with a whisk until it has melted completely.
Once the chocolate has melted, gradually add the sifted flour, as shown in the picture, continuing to mix with a whisk throughout the process.
When the milk comes to a boil and the chocolate mixture is well combined, pour in all the boiling milk at once. Be careful not to burn yourself!
Keep stirring (don’t worry, we’ll be done soon!) until the mixture has thickened. At this point, lower the heat and let it simmer for another 5 minutes, stirring constantly.
Pour the pudding into the molds we prepared (right? :D), let it cool for a few minutes, and then chill it in the fridge for 2 hours.
I find that letting them sit at room temperature for 2–3 minutes is better than eating them right out of the fridge.
However you choose to make it, enjoy your meal! I hope you like them :)
Hi, everyone!!
Today I’m sharing a no-bake recipe to break up the monotony of baking… yes, even though it’s cold, especially here in Milan!
My chocolate pudding recipe will amaze you because the result is a thick mixture with a rich, well-balanced flavor of cocoa and chocolate.