Chocolate Pudding (Budino di Cioccolata)
Instructions
After the grated chocolate, stemperatela in milk and bring to a boil in a saucepan over low heat.
Add slightly less than half of the sugar with the biscuits savoiardi biscuits.
Boil for half an hour, stirring continuously.
Pass through a sieve and collected in a bowl.
Add the glass of Amaretto di Saronno and let cool.
Beat in the eggs, vanilla and profumatele with the amagalmatele with the previous compound.
Dissolve pudding mould the remaining sugar, wet with a few drops of water, then place the cream.
Cook the Bain-Marie chocolate pudding for 40 minutes.
Ingredients and dosing for 4 persons
- 60 g of bitter chocolate
- 75 cl of milk
- 120 g of sugar
- 60 g of biscuits savoiardi
- 3 eggs
- 1 dram of amaretto di saronno
- 1 bit of vanilla