Chocolate Velvet Pudding
Chocolate Pudding Dessert
Last updated 6/12/2012 1:16:02 AM. Recipe ID 45687. Report a problem with this recipe.
Title: Chocolate velvet pudding
Yield: 4 Servings
4 ts Gelatine
1/3 c Milk
1/3 c Cocoa
2/3 c Sugar
1/3 c Water
1 cn (11-oz) (tin) evaporated
1 ts Vanilla
Chill the evaporated milk in the fridge for several hours. (It will
not beat up well if it is at room temperature) Measure out the
gelatine carefully. Add the milk. Stir well, then leave to stand for
5 minutes. In a medium sized saucepan mix the cocoa, sugar and water.
Bring to the boil, stirring constantly. Remove from the heat and add
the softened gelatine. Stir until the gelatine has completely
dissolved. Stand the chocolate mixture in cold water to cool but DO
NOT let it set. Beat the evaporated milk until very thick. Add the
cooled chocolate mixture gradually, then;
(a) Turn into one large dish to set.
(b) Spoon into individual dishes.
(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.
(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more
marked if pudding is left for several hours. To unmould, loosen edges
with fingers, then loosen one side and turn onto a dampened plate. DO
NOT stand the mould in warm water unless all else fails.
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