Chocolate pudding | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

Put the granulated sugar (A) in the center of the frying pan, and pour the water (A) over the granulated sugar.
Once the water has penetrated the granulated sugar, put it on medium heat.
When the granulated sugar becomes colored, heat over low heat while occasionally tilting and turning the frying pan.
When it reaches a caramel color, turn off the heat, add (A) hot water, and quickly close the lid.
When the caramel sauce has stopped boiling, pour it into a pound mold and cool it in the refrigerator.

Put the gelatin and hot water in a heat-resistant container and mix to dissolve the gelatin.
Finely chop the chocolate and put it in a large bowl.

Put fresh cream, milk, and granulated sugar in a small pan, heat over medium heat, and heat while stirring.
Turn off the heat just before it boils, add the cocoa powder little by little while melting it and mix.
Heat again over medium heat while stirring.
Heat until just before boiling, then remove from heat.
Pour half of the pudding liquid into the bowl containing the chocolate from step 2 and wait 30 seconds.
Mix the whole slowly, add half of the pudding solution, and mix.
Add the rest of the pudding liquid and mix.
Add gelatin from step 2 and mix.

1のパウンド型に3のプリン液を流し入れる。
粗熱をとり、冷蔵庫で3～5時間冷やし固める。
パウンド型から取り出し、皿に盛って完成。