Coffee semolina pudding with chocolate layer
3 servings
20 minutes
Coffee semolina pudding with a chocolate layer is an exquisite dessert embodying the harmony of rich coffee flavor and the velvety texture of semolina pudding. The recipe's origins trace back to European culinary traditions where semolina has been used for centuries to create delicate sweet dishes. This dessert captivates with its contrast—the lightness of the semolina layer is complemented by a thick, rich chocolate sauce. The aroma of coffee adds depth to the taste, creating multifaceted sensations. It is recommended to serve it chilled for the textures of the layers to unfold perfectly. Ideal as a conclusion to a romantic dinner or a cozy family tea time, its refined taste leaves a lasting aftertaste while the preparation process becomes a culinary art.
1
For the pudding, combine 300 ml of milk, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a saucepan, set over medium heat, and bring to a boil. Add 1 teaspoon of instant espresso. Adjust the coffee amount to your taste - you can always add more or less. Stir well. Gradually sprinkle in semolina. Cook the porridge, stirring constantly, for about 7-8 minutes. The porridge should be very thick. Remove from heat, cover, and set aside.
- Milk: 250 ml
- Sugar: 5 tablespoon
- Vanilla extract: 1 teaspoon
- Instant espresso: 1 teaspoon
- Semolina: 0.3 glass
2
For the chocolate layer, melt dark chocolate in a water bath. Add 40 grams of room temperature butter and mix well. In a cezve, boil 30 ml of milk, add 2 tablespoons of unsweetened cocoa powder and 3 tablespoons of sugar. Cook for 2-3 minutes. Then mix the two chocolate mixtures until smooth. Slightly cool the resulting chocolate sauce.
- Dark chocolate 55%: 50 g
- Butter: 40 g
- Milk: 250 ml
- Cocoa powder: 2 tablespoons
- Sugar: 5 tablespoon
3
Layer semolina pudding and chocolate sauce in bowls alternately. Cover with plastic wrap and refrigerate overnight.