Name: Chocolate and Berry Pudding
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 8 oz (225 g) milk chocolate, chopped; 3 tbsp sugar; 2 eggs; 1 cup (250 ml) 35% whipping cream; ¾ cup (95 g) chocolate cookie crumbs; 2 oz (55 g) milk chocolate, melted and cooled; ¼ tsp fleur de sel; ½ cup (125 ml) 35% whipping cream; 1 tbsp sugar; ¾ cup (130 g) fresh strawberries, quartered; ½ cup (70 g) fresh raspberries

Preparation

Pudding
- Place the chocolate in a bowl. Set aside.
- In a small pot off the heat, whisk together the sugar and eggs until smooth. Whisk in the cream.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture just starts to boil and thickens enough to coat the back of a spoon, about 10 minutes. Pour over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth.
- Divide the chocolate pudding among six 1-cup (250 ml) glass jars, about ⅓ cup (75 ml) pudding per jar. Cover and refrigerate for 3 hours or overnight.
Crumble
- Meanwhile, in a bowl, combine the cookie crumbs, chocolate and fleur de sel. Spread the mixture out on a small baking sheet or plate lined with parchment paper. Refrigerate for 1 hour or until the crumble is firm. Break into pieces. The crumble will keep for 5 days in an airtight container in the refrigerator.
Toppings
- In a bowl, whisk the 35% cream and sugar with an electric mixer until semi-stiff peaks form. Top each pudding with whipped cream. Garnish with the fruit and crumble. The garnished puddings will keep for 1 day in the refrigerator.

Chocolate and Berry Pudding

Categories

Ingredients

Pudding

Crumble

Toppings

Preparation

Pudding

Crumble

Toppings

Personal Note

To help you with this recipe

Glass measuring cup 500 ml