Mocha pudding
easy
50 mins
50 mins
Ingredients
- 100 g Dark chocolate (at least 70 % cocoa)
- 100 g Mocha chocolate
- 100 g Butter
- 3 Eggs (size M)
- 2 Egg yolk (size M)
- 100 g Sugar
- 25 g Flour
- 3 Clementines
- 30 g Pistachio kernels
- 75 ml Sugar syrup
- 2-3 TABLESPOONS Orange liqueur
- 7-10 Tbsp sugar pearls
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp butter and flour
Directions
- 1
Grease 6 cups or metal moulds (150-200 ml each) thickly with butter, then dust with flour and chill. Chop the chocolate. Melt with butter over a warm water bath. Stir until smooth and allow to cool slightly. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer for 4-5 minutes until a thick, white cream.
- 2
Carefully fold in chocolate mixture. Sift the flour over it and stir in carefully. Pour the mixture into the moulds. Chill for at least 1 hour (maximum 24 hours). Peel and slice the clementines. Chop the pistachios and sprinkle over them. Mix sugar syrup and liqueur and pour over. Chill for 1-2 hours. Bake the mocha pudding in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. The pudding is ready when it has risen slightly and shows fine cracks on the surface.
- 3
Mix sugar syrup and liqueur and pour over. Chill for 1-2 hours. Bake the mocha pudding in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. The pudding is ready when it has risen slightly and shows fine cracks on the surface. Remove from the oven, leave to rest for about 2 minutes and turn out onto 6 plates. Arrange clementine salad on top and sprinkle with pearls. Serve dusted with icing sugar
Nutrition Facts
560 kcal
51 g
33 g
9 g
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