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🍰 Creamy Chocolate Pudding with Homemade Vanilla Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 500 ml Milk
• 120 g Dark chocolate
• 1 tsp. Orange zest (organic)
• 3 Egg yolks
• 40 g Sugar
• 1 tbsp Cornstarch
• 200 ml Milk
• 100 ml Heavy cream
• 0.5 Vanilla pod
• 1 tsp Cornstarch
• 2 tbsp Sugar
• 2 Egg yolks
• Chocolate sprinkles (for garnish)

Instructions

1. 1. Preheat the oven.
2. 2. Break the chocolate into small pieces.
3. 3. Pour most of the milk into a pot (keep 4-5 tablespoons aside for later).
4. 4. Add the chocolate pieces and the orange zest to the milk.
5. 5. Heat the mixture while stirring constantly until the chocolate has melted.
6. 6. Take a separate bowl.
7. 7. Add the egg yolks and the sugar to the bowl.
8. 8. Whisk the egg yolks and sugar until frothy.
9. 9. Add the cornstarch to the egg yolk-sugar mixture.
10. 10. Add the remaining cold milk that you set aside earlier.
11. 11. Stir everything until smooth with no lumps remaining.
12. 12. Slowly pour the hot chocolate milk into the egg yolk mixture while stirring.
13. 13. Pour the entire mixture back into the pot.
14. 14. Heat the mixture while stirring until it comes to a boil once.
15. 15. Let the mixture thicken for a short moment.
16. 16. Remove the pot from the heat.
17. 17. Whisk the mixture briefly to cool it down slightly.
18. 18. Rinse the pudding molds with cold water.
19. 19. Fill the pudding into the cold molds.
20. 20. Let the pudding cool down.
21. 21. Place the pudding in the refrigerator.
22. 22. Let the pudding cool completely.
23. 23. Set aside 3-4 tablespoons of milk for the vanilla sauce.
24. 24. Pour the remaining milk and the cream into a pot.
25. 25. Slit the vanilla pod lengthwise.
26. 26. Add the slit vanilla pod to the milk and cream mixture.
27. 27. Bring the milk and cream mixture to a boil.
28. 28. Remove the pot from the heat.
29. 29. Mix the cornstarch and sugar in a small bowl.
30. 30. Add the reserved cold milk to the cornstarch-sugar mixture.
31. 31. Add the egg yolks to the cornstarch-milk mixture.
32. 32. Stir everything until smooth.
33. 33. Add the non-boiling milk-cream mixture to the egg yolk mass.
34. 34. Heat the sauce while stirring.
35. 35. Do not boil the sauce again, just warm it up.
36. 36. Let the sauce thicken until it has a creamy consistency.
37. 37. Strain the sauce through a fine sieve.
38. 38. Let the sauce cool down.
39. 39. Stir the sauce occasionally while it cools.
40. 40. Unmold the cooled pudding into serving bowls.
41. 41. Pour the vanilla sauce over the pudding.
42. 42. Sprinkle chocolate sprinkles over the pudding.
43. 43. Serve the pudding.

Nutrition per serving

• kcal: 485
• Protein: 10 g · Fett/Fat: 32 g · Carbs: 38 g