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Chocolate pudding | Coris Cooking Channel's recipe transcription

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Ingredients

milk : 300g
Granulated sugar : 15g
Powdered gelatin : 5g
water : 25g
Chocolate bar : 3 sheets (150g)
Fresh cream : 60g
(A) Chocolate bar : 1 sheet (50g)
(A) Milk : 35g
(B) Fresh cream : 90g
(B) Sugar : 8g

Time required

30minutes

Procedure

1) Chop chocolate 00:40
Finely chop the chocolate with a kitchen knife.
2) Heat milk and granulated sugar 01:05
Put milk and granulated sugar in a hand pan and heat over medium heat while mixing with a rubber spatula.
3) Mix 1 and 2 and dissolve 01:26
When it boils, turn off the heat, add all the chocolate and mix well with a whipper to melt the chocolate.
4) Add gelatin and mix to dissolve 01:54
When the chocolate melts, add the gelatin that has been soaked in advance and mix well to dissolve.
5) Mix the cream 02:15
After confirming that the gelatin has melted, add fresh cream and mix. When mixed, rub with a colander.
6) Chill 02:43
Put 5 in ice water and cool while mixing, and cool to about 30 ° C (about lukewarm). Pour into a bowl, wrap and chill in the refrigerator for at least 4 hours to harden.
7) Make chocolate sauce 03:36
Melt the chocolate in (A) in a water bath and lightly fluffy, then add the milk in (A) and mix with a whipper. Mix (B) and whisk to make creme shanti.
8) Finish 04:20
Squeeze the creme shanti on the hardened pudding and sprinkle with chocolate sauce to complete.

Point

・ Since it can be easily made with just one hand pan, it is easy to make.
・ Mix powdered gelatin and water in advance and leave at room temperature for 10 minutes to allow the work to work smoothly. In the summer, you can keep it in the refrigerator for 10 minutes.
・ Mixing milk, granulated sugar and chocolate well will make the finish delicious.
・ By rubbing the pudding liquid with a colander, it will have a smooth mouthfeel.