Chocolate Fennel Pudding – a delicious recipe with milk, heavy cream, cocoa, fennel seeds, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium stainless-steel saucepan, bring the milk, 2/3 cup of the cream, the cocoa, and the fennel seeds to a boil, whisking occasionally. Remove from the heat and let the mixture infuse, covered, for 10 minutes.
2
In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale yellow.
3
Bring the milk mixture back to a boil and then strain it into the egg mixture. Whisk until smooth and pour back into the saucepan. Cook over moderately high heat, whisking constantly, until the mixture comes to a boil, about 1 minute. Remove from the heat.
4
Add the chocolate and whisk until melted. Whisk in the remaining 1/3 cup cream. Pour the pudding into individual bowls and chill.
625
kcal
Calories
41
g
Fat
49
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups milk, 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder, 2 1/2 tablespoons fennel seeds, chopped, and more.
Yes, Chocolate Fennel Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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