ingredients:
For 6 verrines:
For the chocolate pudding:
150 g caster sugar2 sachets of vanilla sugar30 g unsweetened cocoa powder3 to maizena1 / 4 tsp salt560 ml whole milk50 g chopped dark chocolate30 g butter1 tsp vanilla extract
For whipped cream:
100 g cold mascarpone300 ml whole cream liquid1 packet of vanilla sugar3 tbsp of icing sugar (or 4 according to taste)
To decorate:
small chocolate chips chocolate milk scoops chocolate wafer biscuits
Preparation:
The chocolate pudding:
Prepare 6 verrines.
In a large bowl, mix the caster sugar, vanilla sugar, maizena, bitter cocoa powder and salt.
Pour into a medium saucepan and add the milk little by little, whisking at the same time to avoid lumps. Add the chopped dark chocolate.
Heat to boil over medium heat, stirring constantly. After boiling, reduce the heat and while whisking continue cooking for 1 minute.
Out of the heat add the chopped butter, beat to melt and pour the vanilla extract, mix.
Pour the cream into a container with a spout. And divide the cream into 6 verrines equitably.
To prevent a crust from forming on the surface of the cream, cut small squares of cling film and cover on contact.
Put in the fridge at least 2 hours for the cream to firm up.