Chocolate cream pudding recipe
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Chocolate cream pudding recipe

Do you adore chocolate as much as the rest of us? There’s a wide variety of ways to enjoy chocolate, but sometimes the simplest approach is best. You are about to experience one of life’s greatest pleasures—a velvety, decadent, and luscious chocolate pudding. You can put your own spin on this classic chocolate pudding with very little effort. This tasty dish can be quickly prepared for a braai.

Chocolate cream pudding suggestions

If you want the chocolate to melt evenly and not catch fire, you’ll need to use a double boiler. Add the egg yolks gently after the chocolate has been removed from the heat to prevent them from scrambling. When using milk chocolate, a teaspoon of instant coffee may be added while it is still warm to intensify the chocolate flavour. To celebrate the arrival of spring in South Africa and the country’s fondness for nature, you may create a cute presentation by placing the grated zest, a mint leaf, some almonds, and a shovel-shaped spoon in individual ramekin dishes.

Simply melting some chocolate works every time as a fast and simple dessert for a braai. Make sure to try this recipe for chocolate cream pudding with orange zest.

Chocolate cream pudding recipe

Chocolate cream pudding recipe

Recipe by Gary Dunn

Course: Recipes

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients

  • 3 eggs

  • 120-150g high-quality chocolate

  • 100g unsalted butter

  • 100g castor sugar

  • orange zest, grated

  • 250ml double cream

Method

  • Separate the eggs: Melt the chocolate, broken into small pieces, in a bowl over a saucepan of boiling water. Remove bowl from heat, stir in the butter and sugar.
  • When well blended, add the egg yolks, one at a time, beating well after each addition. Add the grated orange zest, reserving a little for decoration.
  • Whisk the egg whites until they form stiff peaks. Fold into the chocolate mixture and pour into little souffle dishes. Chill, overnight if possible.
  • To serve, whip the cream until stiff and pipe or swirl on top of each dish. Sprinkle with grated orange zest.

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