Recipe: Silky Mocha Pudding

Home Cooking Recipe: Silky Mocha Pudding

Ingredients:

Steps:

  1. Home Cooking Recipe: Coffee powder, milk poured into the milk pot

    Coffee powder, milk poured into the milk pot

  2. Home Cooking Recipe: The egg yolk is mixed with fine sugar, and the egg yolk is lightened with an electric egg beater.

    The egg yolk is mixed with fine sugar, and the egg yolk is lightened with an electric egg beater.

  3. Home Cooking Recipe: Heat the milk pot of the first step and stir until the coffee powder is completely dissolved. Continue to heat until the milk is slightly boiling

    Heat the milk pot of the first step and stir until the coffee powder is completely dissolved. Continue to heat until the milk is slightly boiling

  4. Home Cooking Recipe: While whipping the eggs with an egg beater, slowly pour the milk into the third step (pour slowly, so that the milk and egg yolk are thoroughly mixed so that the egg yolk is not cooked). After the milk is finished, add the vanilla extract and mix well to form the egg milk.

    While whipping the eggs with an egg beater, slowly pour the milk into the third step (pour slowly, so that the milk and egg yolk are thoroughly mixed so that the egg yolk is not cooked). After the milk is finished, add the vanilla extract and mix well to form the egg milk.

  5. Home Cooking Recipe: Squeeze the mixed egg milk and return to the milk pan

    Squeeze the mixed egg milk and return to the milk pan

  6. Home Cooking Recipe: Dark chocolate cut into small pieces

    Dark chocolate cut into small pieces

  7. The milk pot of the fifth step is heated with a small fire and stirred while heating until the egg liquid begins to thicken. Stir with a wooden spoon or spatula, lift the wooden spoon/scraper, and put a thin layer on the wooden spoon. This step is the key. See the first article of TIPS for details.

  8. Once the proper consistency is reached, immediately turn off the heat and pour in the chocolate, stirring constantly until the chocolate is completely dissolved

  9. Add rum to the melted chocolate mixture

  10. Stir again and turn into a mochabudding solution. Put the mochabudding solution into a pudding bottle (or small milk thistle), put it in the refrigerator and refrigerate overnight.

Tips:

1. The key to making a silky pudding is to heat the process of cooking the egg milk. Before adding chocolate, the thick egg milk that we cook is generally called “egg jelly”. It is very important to make the temperature not exceed 85 °C. Once the temperature is too high, the moisture is separated from the protein, and the egg's milk will show a rough granule state. The pudding will not be silky. When cooking, use a spatula to pick it up. If you hang a thin layer on the scraper, it means that it is cooked. Please turn off the fire immediately and pour it into the chocolate bar (note that although the word "thick" is used in the step, But the cooked egg custard is actually not too thick, don't try to cook it too thick.) 2, this formula uses less sugar, dark chocolate itself contains sugar, the sweetness of the dark chocolate you use determines the sweetness of the finished product to some extent. If you are using dark chocolate with low cocoa content and low sweetness, you can increase the amount of fine sugar to prevent the finished product from being too bitter. 3, coffee powder should use pure instant coffee powder, do not use coffee powder with added sugar and creamer. You can also omit the coffee powder and make a silky chocolate pudding. 4. This pudding has the best taste at 4°C, so please keep it cold before eating.


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