Italian chocolate pudding
150 grams unsalted butter
180 grams dark chocolate
800 ml milk
80 grams all-purpose flour
1 teaspoon rum
Prepare the mold by coating it with the teaspoon of rum (it can be substituted with water or another liqueur that suits your taste).
Pour the milk into a saucepan and heat gently.
In another saucepan, put the butter, chocolate, and melt them together over low heat stirring constantly to combine.
Once the butter and chocolate are melted, slowly add the flour and whisk until well combined.
Then add the hot milk and stir until combined. It will instantly thicken your pudding. Take the pan off the heat and pour the pudding into the mould.
Leave to cool to room temperature and put in the fridge for at least two hours before serving.
As with all puddings, to ensure a perfect result, it is best made the day before, so that it has a chance to set well.
Pairs Well With
This recipe has been in my family for generations: incredibly easy and effortless to make, it is quite the showstopper!