White Chocolate Pudding Recipe
Category: Desserts
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 800 ml |
| White chocolate | 160 g |
| Sweetened condensed milk | 70 g |
| Egg yolks | 3 |
| Gelatin sheets | 10 g |
| Unsweetened cocoa powder | 60 g |
| Heavy cream | 150 g |
| Water | 140 g |
| Sugar | 200 g |
| Butter | 10 g |
| Dark chocolate | to taste |
Instructions
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Prepare Gelatin: Begin by soaking the gelatin sheets in a bowl of cold water for at least 10 minutes to soften them.
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Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks and sweetened condensed milk until smooth and well combined.
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Heat the Milk: In a saucepan over low heat, warm the whole milk until it’s just about to simmer. Slowly pour the warm milk into the egg and condensed milk mixture, whisking continuously to prevent the eggs from curdling.
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Add Gelatin: Gently squeeze the softened gelatin sheets to remove excess water, then add them to the warm milk and egg mixture. Stir until the gelatin has completely dissolved.
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Prepare the Pudding Molds: Carefully divide the mixture between four individual pudding molds, each with a capacity of about 250 ml. Set them aside to cool slightly.
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Make the Chocolate Sauce: In a separate saucepan, add water and sugar, heating over medium heat. Stir occasionally to dissolve the sugar into the water.
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Add Cocoa Powder: Once the sugar has dissolved, sift in the cocoa powder, adding one tablespoon at a time, mixing constantly to ensure it doesn’t form lumps.
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Add Butter and Dark Chocolate: Stir in the butter, followed by the dark chocolate (to taste). Keep stirring until the mixture has thickened to a slightly dense sauce consistency, which should take about 15 minutes. For a thicker sauce, continue to cook on low heat, stirring consistently.
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Cool the Chocolate Sauce: Transfer the chocolate sauce to a bowl and cover with plastic wrap, ensuring the plastic touches the surface of the sauce to prevent a skin from forming. Allow the sauce to cool to room temperature.
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Chill the Pudding: After the pudding has fully set (around 4 hours), gently unmold each serving. To ease this process, dip the bottoms of the molds into warm water for a few seconds before inverting the molds onto serving plates.
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Serve and Enjoy: Once unmolded, pour a generous amount of the cooled chocolate sauce over the pudding. Serve chilled and enjoy the creamy, decadent layers of white chocolate and dark cocoa.
Tips for Success:
- Be sure to let the gelatin dissolve completely in the warm mixture for a smooth and creamy pudding.
- For a more intense chocolate flavor, you can adjust the amount of dark chocolate added to the sauce, depending on your preference.
- If you’re serving this dessert at a gathering, top each serving with fresh berries or a dusting of cocoa powder for a beautiful presentation.
This rich and velvety White Chocolate Pudding is the perfect way to end any meal, with its luxurious texture and indulgent chocolate flavors. Perfect for chocolate lovers who enjoy a twist of sweetness paired with a creamy consistency.
