Cafe Mocha Pudding
- 150 ml A) Heavy cream (preferably heavy cream with at least 45% milk fat)
- 300 ml A) Milk
- 3 tbsp A) Instant coffee
- 2 1/2 tbsp A) Unsweetened cocoa powder
- 20 grams A) Granulated sugar
- 5 grams Gelatin powder
- 20 grams A) Praline paste (optional)
- 250 ml Heavy cream (same heavy cream used for the pudding mixture)
- 20 grams Granulated sugar
- Soak the gelatin powder in 2 tablespoons of water.
- Dissolve completely using a double boiler.
- Do not remove from the double boiler.
- Be careful not to let the gelatin boil, otherwise it may not harden after it's boiled.
- Put the ingredients marked with "A" into a pot and melt over a low heat.
- *Cocoa powder melts faster if sifted beforehand (I didn't in the photo).
- Stir well until the mixture is completely melted.
- Make sure not to let it boil.
- The ideal temperature is 75-85C.
- Strain the mixture through a fine sieve or tea strainer at least once.
- Make sure to do this to ensure smooth texture.
- Add the fully melted gelatin and mix well.
- Put the bowl in another bowl filled with water and a plenty of ice and mix well.
- Mix until the liquid is slightly thickened.
- Pour the mixture into serving cups.
- I strained the mixture here.
- Cover the cups with lids or plastic wrap.
- Refrigerate for at least half a day, since they only contain a small amount of gelatin.
- They're done.
- They taste great without any toppings, but you could add some if you like.
- I like to pipe out smoothly textured creme chantilly from a round-tipped piping bag and top with chocolate sauce or cocoa powder.
- First, take a bite of the creme chantilly and chocolate sauce.
- The pudding should look like this...
- This easy-to-make pudding has a rich flavor and jiggly texture.
- It melts in your month.
- Enjoy cafe mocha pudding with a slightly bitter taste and an almond aroma.
heavy cream, milk, coffee, cocoa powder, sugar, gelatin powder, sugar
Taken from cookpad.com/us/recipes/150784-cafe-mocha-pudding (may not work)