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  • To make the pudding ahead of time, cool it completely and then store it in the refrigerator for up to 3 days.
  • Serve the pudding with whipped cream, chocolate chips, or your favorite toppings


1l of milk
250 ml of whipping cream
40 grams of bitter cocoa powder
150 grams of dark chocolate
70 grams of potato or corn starch
60 grams of sugar


1. In a bowl, pour the cream, add the cocoa powder and mix with a hand whisk until smooth and homogeneous and set aside.

2. In another bowl, add the potato starch, sugar and milk and mix with a whisk until smooth and lump-free.

3. Add the mixture of cocoa and liquid cream prepared previously and mix well.

4. Pour the mixture into a saucepan, add the dark chocolate chunks and bring to a boil, stirring constantly.

5. When the mixture begins to boil, cook for two minutes.

6. Pour the pudding into a pie plate, let it cool, then refrigerate it for 5 hours or until it is firm and completely cold.

7. Remove the chocolate pudding from the refrigerator and pour it into a serving dish.

8. Sprinkle with cocoa powder and serve.

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