Ideas In Food'S Chocolate Pudding Recipe – a delicious recipe with egg yolks, tapioca flour, sugar, heavy cream, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the egg yolks, tapioca flour, and sugar in a blender and blend on low speed until they form a light-colored paste.
2
Combine the cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
3
With the blender running, add the chocolate in stages so it is emulsified
4
into the pudding. When all the chocolate is added, strain the
5
pudding into a serving bowl (or six individual bowls), and let it cool
6
to room temperature before transferring to the refrigerator to cool
7
completely.
1015
kcal
Calories
62
g
Fat
91
g
Carbs
23
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 8 ingredients. The key ingredients include: 4 large egg yolks, 1/4 cup plus 2 tablespoons (28 grams) tapioca flour, 1/2 cup plus 2 teaspoons (110 grams) sugar, 1 cup (260 grams) heavy cream, and more.
Yes, Ideas In Food'S Chocolate Pudding Recipe 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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