Chocolate pudding garnished with chantilly

Method7 steps

1. 1

   Step 1: In a saucepan, place the chocolate broken into pieces, the milk and the sugar. Bring to medium-high heat, stirring constantly with a spoon. When starts boiling reduce to low heat and continue to stir about 15 to 20 minutes until obtain a creamy mixture.

   Uses 200 grams (7 ounces) dark chocolate · 600 ml (about 3 cups) milk · 200 grams (about 1 cup) granulated sugar

2. 2

   Step 2: Place the gelatin sheets in water about five minutes. Drain them well, place them in a bowl and bring to microwave about 15 seconds to melt. Remove the bowl from microwave and dissolve the gelatin sheets with the help of a spoon.

   Uses 8 unflavored gelatin sheets · cold water for soaking gelatin sheets

3. 3

   Step 3: Mix well the melted gelatin in the chocolate.

   Uses 200 g dark chocolate with milk and sugar cooked until creamy · 8 gelatin sheets soaked, squeezed and melted

4. 4

   Step 4: Pour the mixture into a pudding mold (22 x 8 centimeters (8 2/3 x 3 1/4 inches)) and bring to fridge about two to three hours until solidify.

   Refrigerate pudding until set · 120 minUses cooked chocolate mixture with melted gelatin thoroughly mixed in

5. 5

   Step 5: For garnish: Place in a bowl the chocolate broken into small pieces along with the margarine (1 tablespoon). Bring to microwave to melt. Remove from microwave, stir with a spoon, add 50 ml (1/4 cup) whipping cream to the chocolate and mix everything well.

   Uses 30 grams (1 ounce) dark chocolate · 1 tablespoon margarine · 50 ml whipping cream for chocolate sauce

6. 6

   Step 6: Place the remaining whipping cream about 20 minutes in the fridge. Beat the cream with the sugar (1 tbsp) until stiff peaks form.

   Chill cream · 20 minUses 1 tbsp granulated sugar for chantilly · remaining 75 ml whipping cream for chantilly

7. 7

   Step 7: Remove the pudding from the fridge, unmold (to help unmold, dip the form in a little hot water about 30 seconds) and, with the help of a pastry bag, garnish with the chocolate sauce and the whipped cream.

   Uses hot water for briefly dipping mold to unmold · pudding refrigerated 2–3 hours until firm · 30 g chocolate and margarine melted with 50 ml cream · remaining 75 ml cream whipped with 1 tbsp sugar