There is now better way to enter the New Year than with this Death By Chocolate pudding by in one hand and a glass of champaign in the other!
Recipe Developed by Imtiyaaz Hart
6 Tbsp butter or margarine, softened
2⁄3 Cup castor sugar
1⁄4 Cup milk
1 tsp Vanilla Essence
1⁄2 Cup Self Raising Flour
1 Box chocolate pudding
1⁄2 Tsp salt
100g Chocolate Pieces
Chocolate Crème Patissiere (custard)
2 Cups milk plus 1/4 cup
2 Heaped Tbsp cocoa powder
3 Egg yolks plus 1 egg
1/2 Cup sugar
2 Tsp caramel essence
3 Tbsp corn starch
100g Dark chocolate
2 Tbsp Butter
Pinch of salt
Preheat oven to 180deg.
Cream the butter and sugar together, then blend in eggs, milk, and vanilla essence.
Stir together flour, Chocolate pudding mix and salt. Add to creamed mixture; mix well.
Stir in chocolate pieces. Spread in greased muffin pan.
Bake for 25 minutes.
Remove from oven and cool.
No to start the Chocolate Crème Patissiere (custard).
Add the milk and vanilla into a saucepan. Heat the milk over medium-high heat and bring it to a boil.
While the milk is being heated, place the sugar, egg and yolks, corn starch, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth mix.
As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken - this should take about 2 - 5 minutes (depending on the heat level). While whisking, let the custard release some bubbles (come to a boil gently).
When the first bubbles break the surface, lower the heat to low and immediately add the dark chocolate. Whisk until the chocolate is completely melted.
Remove from the heat and add the butter. Whisk in the butter, until that too is completely mixed into the custard.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’ completely chilled.
Crush some Oreo biscuits and place at the bottom of your glass.
Top with the brownie and then the chocolate custard.
Garnish with roasted almonds, Chocolate shavings, fresh strawberries & light up a sparkle to cheers into the new year!
Enjoy and let Albex Dishwashing Liquid help clean up the mess!