Adapted from Serious Eats
Not to be confused with the Milk Chocolate Pudding, also on this site
Ingredients:
1/4 oz powdered Knox's gelatin (1 packet = 1 T)
475 g milk, divided
85 g sugar (was 100g)
25 g cocoa powder (was 20g)
1/2 t salt
1 t vanilla (was 2 t)
Methodology:
Combine 75 g milk with the powdered gelatin in a medium bowl, and whisk briefly.
Whisk all remaining ingredients but the vanilla in a medium saucepan and cook over medium heat until tiny bubbles form in the liquid around the sides of the pan.
Remove from heat and pour one half cup of the hot cocoa mixture into the gelatin bowl. Whisk, then pour back into the pot, and whisk until smooth. Pour into a resealable container, add the vanilla, and refrigerate, uncovered for 15 minutes. Cover and refrigerate until set, a couple hours.
Whisk well before eating, if you want the texture to be smooth and creamy. Serve topped with cream whipped to soft peaks.
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