Swirled Toblerone pudding with roasted almonds

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Bring 500 ml milk to the boil in a pot. Mix pudding powder, 1 tablespoon sugar and 100 ml milk. Remove the pot from the hotplate, stir the custard powder into the milk and put it back on the hotplate. Bring to the boil while stirring and let it boil for about 1 minute. Remove the pot from the hotplate and stir in chocolate. Pour the pudding into a bowl and cover the surface with foil. Let it cool down and put it in a cool place for about 1 hour. (Preferably prepare 1 day in advance and let it cool down overnight)

2. 2

   Bring 50 ml water, 100 g sugar and 1 packet of vanillin sugar to the boil in a coated pan. Add the almonds and cook at high temperature, stirring constantly, until the sugar is dry. Turn down to medium temperature and stir until the sugar melts again. Put almonds on baking paper and immediately pull apart with 2 forks. Let them cool down

3. 3

   Roughly chop 100 g roasted almonds. Whip cream and 1 sachet of vanilla sugar until stiff. Mix the pudding with the whisk of the hand mixer until creamy. Layer pudding, cream and 80 g chopped almonds in a bowl and swirl with a spoon. Put them in a cold place. Sprinkle with the remaining chopped almonds just before serving. Snack the remaining roasted almonds or use them for other purposes

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
410 kcal

CARBS
38 g

FATS
25 g

PROTEINS
7 g