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Italian Chocolate Pudding

This wonderful Italian chocolate cream recipe is a perfect filling for many cakes, puff pastries and more. The special cream that comes from Italy provides a unique chocolate flavor, which we are sure you haven’t yet tasted. In addition, it can be used as a layer in tortes, a pie filling, frosting for many desserts and even eaten as is!

Prep Time 3 hours and 15 minutes
Serves: 4
Difficulty Level: Low
Italian Chocolate Pudding Image Source: An Italian in My Kitchen
Ingredients for Italian chocolate pudding:
Milk - 3 cups
Cream - 3 cups
Egg yolk - 16
Sugar - 2 cups
Vanilla Extract - 2 tsp.
Cornflour - 10 tbsp.
Dark chocolate - 8 oz.
Method of preparing the Italian chocolate pudding:
  1. Melt the chocolate in a medium bowl in the microwave with 30-second pulses until fully melted.
  2. Place a medium pot on the stove, pour in the cream, vanilla and milk, and heat over medium heat without letting it reach a boil.
  3. While warming the milk and cream, whip the egg yolks with the sugar and gradually add the cornflour.
  4. Slowly pour the hot milk into the egg yolk mixture while stirring constantly so that they don’t cook and scramble.
  5. Transfer the mixture to the pot and cook over a very low flame until the mixture and the cream thicken slightly.
  6. Remove from the heat and transfer to a medium bowl. Add the melted chocolate and mix well until you get a smooth, uniform cream.
  7. Divide into small serving glasses, cover in plastic wrap to prevent crusting and chill for 3 hours before seving.
Chef's Tip:
You can also use the cream in your cake or pie, it is perfect for filling all sorts of puff pastries and crust-based cakes. It will last you 4 days in the fridge.
Source: An Italian in My Kitchen
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