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🍰 Pudding Cups in Homemade Chocolate Shells

591 kcal · 30 min · 4 servings

Ingredients

• white chocolate 50 g
• dark chocolate 200 g
• milk 500 ml
• sugar 4 tbsp
• vanilla pudding powder 1 packet
• quark 40% fat in dry matter 250 g
• raspberries, fresh 125 g
• blueberries, fresh 125 g
• mint, fresh 5 g

Instructions

1. 1. Fill a pot with a little water and bring it to a boil.
2. 2. Chop the chocolate roughly.
3. 3. Place a metal bowl with the white chocolate over the hot pot (bain-marie).
4. 4. Melt the white chocolate while stirring.
5. 5. Remove the bowl from the pot and set it aside.
6. 6. Place a second metal bowl with the dark chocolate over the hot pot.
7. 7. Melt the dark chocolate while stirring.
8. 8. Remove the bowl from the pot and let the chocolate cool briefly.
9. 9. Inflate four small balloons.
10. 10. Drizzle white chocolate onto the lower half of the balloons using a spoon.
11. 11. Let the white chocolate set briefly.
12. 12. Dip the lower half of the balloons multiple times into the dark chocolate.
13. 13. Place the balloons with the chocolate side down on a baking sheet.
14. 14. Place the tray in the refrigerator until the chocolate is hard.
15. 15. Pop the balloons.
16. 16. Carefully peel off the rubber remnants from the chocolate cups.
17. 17. Mix six tablespoons of milk with sugar and vanilla pudding powder in a bowl.
18. 18. Bring the remaining milk to a boil in a pot.
19. 19. Stir the mixed pudding powder into the boiling milk.
20. 20. Cook the pudding while stirring constantly for about one minute.
21. 21. Reduce the heat to a low setting.
22. 22. Let the pudding simmer briefly until it becomes thick.
23. 23. Cover the surface of the pudding with cling film.
24. 24. Let the pudding cool down.
25. 25. Mix the cooled pudding with quark (a type of fresh cheese) in a bowl.
26. 26. Season the vanilla cream to taste with a little sugar if desired.
27. 27. Wash the berries and the mint.
28. 28. Pluck the mint leaves from the stems.
29. 29. Fill the vanilla cream into the chocolate cups.
30. 30. Garnish the desserts with the berries and mint.

Nutrition per serving

• kcal: 591
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 68 g