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ALPACO Chocolate Pudding

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:
100 grams sugar
20 grams corn starch
20 grams COCOA POWDER
20 oz whole milk
5 oz whipping cream
106 grams ALPACO 66% DARK CHOCOLATE

Orange Blossom Whipped Cream:
8 oz whipping cream
25 grams confectioner's sugar
20 grams 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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