Frozen Chocolate Pudding
A show-stopping dessert that never fails: a frozen chocolate pudding, silky with custard cream and lightened with fluffy whipped egg whites. Make it the night before, forget it in the freezer, and simply unmold it the next day. Easy, generous, irresistible.
🛒 Ingredients
12 servings
- 1 cup water
- 1 cup unsweetened chocolate drink powder
- 3 eggs (yolks and whites separated)
- 1 can sweetened condensed milk (14 oz / 400 g)
- 2 cans whole milk (measured with the condensed milk can)
- 4 tablespoons sugar
- 1 can heavy cream (7 oz / 200 g)
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Directions
- 1
In a saucepan, whisk the water and chocolate powder until completely smooth.
- 2
Heat over medium, stirring constantly; once it boils, let it simmer for 5 minutes so the syrup thickens.
- 3
Pour the syrup into an aluminum pudding mold, coating the sides and then the bottom.
- 4
Place the mold in the freezer until the syrup just begins to set.
- 5
In another saucepan, whisk the 3 yolks (strained) with the condensed milk and whole milk.
- 6
Cook over low heat, stirring constantly, then count 5 minutes from the moment it starts to boil.
- 7
Remove from the heat and let it cool completely at room temperature.
- 8
Whip the egg whites to stiff peaks, beat in the sugar, then fold in the heavy cream at low speed, lifting the mixture gently.
- 9
Combine both creams, pour into the chilled mold, and freeze overnight, ideally a full 24 hours.
💡 Chef's Tip
For a flawless unmold, dip the mold briefly in hot water before flipping it onto a serving plate. Let the syrup set well in the freezer before adding the creams, otherwise it will blend into the mixture. Take the pudding out 5 to 10 minutes before serving for a perfectly melting texture.
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