#dessert #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Easy

Chocolate pudding | Transcription of Yu sweets researcher's recipe

お気に入りに追加

Yu Sweets Researcher

Number of Subscribers: 54.4万人
Number of View: 6,304.3万回
Number of Videos: 732本

Ingredients

Almond effect : 200㏄
チョコレート : 50g
ゼラチン : 5g
水 : 大さじ2

Time required

200minutes

Procedure

1) Soothing gelatin 02:10
In a small container, add water and gelatin and mix to soak the gelatin.
2) Warm the almond effect 02:26
Remove the almond-effect straw, flatten the top of the carton, and cut open the top with scissors.
Transfer the contents of the almond effect to a bowl and heat in a 500 W range for 1 and a half to 2 minutes.
3) Melt chocolate 03:20
Crush the chocolate into small pieces and put it in a bowl separate from 2.
In a bowl of chocolate, add about 2 tablespoons of the almond effect of 2.
Heat in the microwave for 1 to 1.5 minutes and melt the chocolate while mixing.
4) チョコレートプリン液をつくる 04:20
3のボウルに、少量ずつ2を加え、混ぜながら馴染ませる。
チョコレートが馴染んだら、3を2に加え、全体を混ぜ合わせる。
1のゼラチンを少量ずつ加えて混ぜる。
5) チョコレートプリンを冷やし固める 05:28
氷水を入れたボウルの上に4を乗せ、チョコレートプリン液をゆっくり混ぜながら冷ます。
アーモンド効果の紙パックにチョコレートプリン液を流し入れる。
紙パックの上部にラップを被せ、冷蔵庫で２～３時間冷やして固める。
紙パックの上部と下部をはさみで切り、空気を入れながらチョコレートプリンを押し出し、食べやすい大きさに切る。

Point

-Use an almond-effect paper carton as a mold.
・ You can use it as it is after removing the contents of the almond effect, but if you wash it lightly with water and remove the water with kitchen paper etc., you will get a beautiful finish.
・ When making chocolate into small pieces, it is recommended to hit it with a rolling pin while it is wrapped in silver paper.
・ If the chocolate pudding liquid is cold when adding gelatin, reheat it in the microwave for about 30 seconds to dissolve the gelatin easily.
・ By cooling the chocolate pudding liquid before putting it in the mold, the texture becomes smooth and the texture improves.
・ Chocolate with high cacao can be used to reduce sugar content.
・ You may sprinkle cocoa powder on the finish.