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Smarz325
White chocolate pudding with brown chocolate cream
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Ingredients
Directions
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Let the gelatin soak for 10 minutes in a bowl with plenty of cold water.
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Heat the milk in a pan and add the pieces of chocolate.
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Let the chocolate melt with stirring.
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Squeeze the leaves of gelatine well and dissolve them in the hot chocolate mixture while stirring.
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Place the pan in a container with cold water and let the mixture cool down until it becomes gelatinous.
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In a bowl 2/3 of the whipped cream, whisk with 2/3 icing sugar.
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Spat the cream lightly, but well through the chocolate mixture and transfer the mixture to the pudding mold.
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Smooth the top and let the pudding in the refrigerator firm in 3-4 hours.
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In a bowl, mix the remaining cream with the remaining icing sugar and the cocoa powder and beat this mixture stiffly into a brown cream.
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Transfer the cream into the piping bag and place it in the refrigerator until use.
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Loosen the top edge of the pudding by pressing it with your index finger.
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Place a flat dish on the mold, turn them together and shake.
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Let the pudding slide on the plate.
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Garnish the pudding with tufts of chocolate cream, silver pearls and Christmas candies.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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