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プリン（チョコレートプリン）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

ココアパウダー : 1 and 1/2 tablespoons (about 10g)
cocoa drink : 200ml
ゼラチン : 小さじ1弱(約2.5g)
water : 小さじ1弱(約2.5g)

Time required

4minutes

Procedure

1) make chocolate liquid 00:28
Weigh the cocoa powder into a heat-resistant bowl, add the cocoa drink little by little, and mix well to break up any clumps.
Heat in the microwave at 600W for 2 minutes.
2) Make the chocolate pudding dough 02:11
Reconstitute the gelatin with water while the chocolate mixture is in the microwave.
Add the reconstituted gelatin to the chocolate liquid removed from the microwave and dissolve well.
3) take a rough fever 03:01
Put water (not listed) and ice (not listed) in a large bowl and soak the bowl containing the chocolate pudding batter.
Cool to body temperature while stirring with a spatula.
4) 冷蔵庫で冷やす 03:20
Put it in your favorite container, cover it with plastic wrap, and cool it in the refrigerator to harden it.

Point

・Cocoa drinks can be substituted with chocolate-flavored drinks.
・When making a chocolate liquid, if lumps of cocoa powder remain undissolved, the finish will be unpalatable.
・If you want to sweeten the finish, add 1 to 1 and 1/2 tablespoons of sugar (not listed) when making the chocolate liquid to adjust the sweetness.
・Gelatin can be used directly without rehydration, but it is easier to dissolve if it is used after rehydration.
・Reduce the amount of gelatin to 2/3 teaspoon for a softer texture.
・If the hot chocolate pudding dough is chilled in the refrigerator, the gelatin will easily separate, so be sure to cool it down to body temperature before cooling it in the refrigerator.
・Chilling time in the refrigerator is not included in the required time.