Chocolate Pudding Mousse
3 servings
30 minutes
Chocolate pudding mousse is an exquisite dessert with deep roots in European cuisine. Its texture combines the tenderness of mousse and the richness of pudding, while the contrast of creamy and chocolate layers offers true gastronomic pleasure. The creamy vanilla cream adds softness to the flavor, while rich dark chocolate provides a refined bitterness. The dessert can be served in layers for visual harmony or mixed for an artistic effect. It is perfect for a romantic dinner or a cozy evening with a cup of coffee. Garnished with fruits, nuts, and chocolate crumbs, it transforms into a true work of art capable of winning the heart of any gourmet. This dessert is an ode to sweet life where each spoonful brings delight.
1
For the chocolate part of the dessert, heat 250-300 ml of milk over low heat. Gradually add broken/grated chocolate and cook, stirring, until fully dissolved. Meanwhile, whisk 3 egg yolks with a small amount of sugar (1-1.5 tbsp) and a spoonful of starch until pale. Add this to the chocolate milk. Heat until a thick creamy structure is achieved, stirring actively. Then remove from heat and cool.
- Milk: 560 ml
- Dark chocolate: 150 g
- Egg yolk: 6 pieces
- Powdered sugar: 45 g
- Cornstarch: 15 g
2
The second layer will be creamy (vanilla) cream: in a water bath or on low heat, heat the remaining half of the milk with the vanilla pod (don't forget to remove the pod at the end, or use its 'pulp' with seeds right away - they are always impressive in desserts). Thicken the vanilla milk with yolks mixed with sugar and starch just like in the previous step. Continuously stirring, heat the cream to the desired thickness. Also cool it down.
- Milk: 560 ml
- Vanilla pod: 1 piece
- Egg yolk: 6 pieces
- Powdered sugar: 45 g
- Cornstarch: 15 g
3
Desserts can be decorated in various ways: fill glasses with striped layers, create artistic swirls of chocolate-cream mixture in small cups, or simply serve separately as mousse. Fruits, berries (especially soaked in cherry or orange liqueur/brandy), nuts, biscuit cookies, or a dollop of whipped cream, and of course, chocolate crumbs on top will give the pudding a delicate charm. Enjoy, sweet-toothed gourmets! Dolce Vita to you)
- Dark chocolate: 150 g
- Milk: 560 ml
- Egg yolk: 6 pieces
- Powdered sugar: 45 g
- Cornstarch: 15 g
- Vanilla pod: 1 piece