Chocolate pudding with vanilla sauce is perhaps the favorite dessert from childhood for most people. It tastes best homemade and it is not difficult.
Vanilla Sauce:
4 egg yolks
2 dl milk
2 dl cream
50 g sugar
1/2 vanilla bean
Split the vanilla bar lengthwise and scrape out the seeds. Boil the milk, sugar, vanilla bar and seeds from the vanilla bar, so the sugar dissolves. If you cook slowly, you get the most vanilla flavor.
Divide the eggs so you get the yolks in a bowl. Gently pour the milk and cream mixture over the yolks while whisking vigorously. Pour the mixture back into the pan and heat gently, stirring. It must not boil this time. Set to cool and fish out the vanilla bar before serving.
The chocolate pudding:
4 gelatinplater
3 dl milk
2 dl cream
50 g sugar
100 g dark chocolate in cubes
Boil milk, cream and sugar in a saucepan so that the sugar dissolves. Put the gelatin in cold water for approx. 5 min.
Lift the pan away from the plate and stir in the chocolate. Squeeze the water out of the gelatin and melt it directly into the hot mixture. Allow the mixture to cool for a few minutes.
Pour the mixture into 6 small molds, or a large mold. Put it in the fridge until the pudding is stiff for a minimum of 2 hours.
Serve the chocolate pudding with custard or a little whipped cream.
If you want to vault the chocolate pudding onto a plate and decorate it, dip the mold in hot water to get the pudding out of the mold easily.
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