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ALPACO Chocolate Pudding
An original recipe by l'Ecole Valrhona.
Category: Cremes and Mousses
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min
INGREDIENTS
Chocolate Cream:100g sugar
20g corn starch
20g COCOA POWDER
20oz whole milk
5oz heavy cream
106g ALPACO 66% DARK CHOCOLATE
Orange Blossom Whipped Cream:
8 oz heavy cream
25g confectioner's sugar
20g orange blossom
INSTRUCTIONS
Chocolate Cream:- Mix the sugar, corn starch and COCOA POWDER.
- Boil the milk with the cream and pour a small amount onto the sugar mixture. Use a whisk to mix vigorously. Boil for 1 minute.
- Pour one-third of the mixture onto the chopped ALPACO 66% chocolate and beat.
- Once you have poured all the mixture onto the chocolate, mix, then place in the refrigerator.
- Once it has cooled, pour the cream into small pots (approx. 25g per pot).
Orange Blossom Whipped Cream:
- Mix all the ingredients together.
- Use an electric whisk to stiffen the mixture into firm, airy peaks.
- Pour into a pastry piping bag or use a spoon to garnish the little pots of cream.
TIP
You can swap the orange blossom for vanilla or lemon zest.
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