Espresso pudding with chocolate glaze

Name: Espresso pudding with chocolate glaze
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Dark chocolate; 1 fresh egg (Gr. M); 7-10 Tbsp Salt; 4 TABLESPOONS Sugar; 30 g Cornstarch; 10 TABLESPOONS Milk; 400 ml Milk; 2 TEASPOONS Espresso powder (instant); 7-10 Tbsp Baking cocoa for dusting

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

A small espresso macchiato rounds off every good meal - especially in the form of a dessert with a dollop of whipped cream on top

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Dark chocolate
1 fresh egg (Gr. M)
7-10 Tbsp Salt
4 TABLESPOONS Sugar
30 g Cornstarch
10 TABLESPOONS Milk
400 ml Milk
2 TEASPOONS Espresso powder (instant)
7-10 Tbsp Baking cocoa for dusting

Directions

1
Finely chop the chocolate. Separate egg. Beat the egg white and 1 pinch of salt until stiff with the whisk of the mixer, gradually adding 2 tablespoons of sugar. Keep beating until the sugar is dissolved.
2
Mix 2 tablespoons sugar, starch and 6 tablespoons milk. Bring 400 ml milk to the boil. Stir in the starch and espresso powder. Bring to the boil while stirring and simmer for about 1 minute. Remove from heat. Whisk the egg yolks and 4 tbsp. milk. Stir 2 tbsp. pudding into the egg milk, then stir everything into the rest of the pudding.
3
Put chocolate on the hot pudding, let it melt and stir in. Fold in the beaten egg white. Dust the pudding with cocoa. Whipped cream tastes good with it.