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Рецепт Espresso Chocolate Pudding With Pine Nuts (Sanguinaccio)
by Global Cookbook

Espresso Chocolate Pudding With Pine Nuts (Sanguinaccio)
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  Порций: 6

Ингредиенты

  • 3/4 c. unsweetened cocoa pwdr
  • 1/4 c. all-purpose flour
  • 1 c. sugar
  • 3 1/2 c. whole lowfat milk
  • 10 ounce semisweet chocolate coarsely grated
  • 1/4 c. espresso (or possibly strong coffee)
  • 1/2 c. heavy cream whipped soft peaks
  • 5 Tbsp. pine nuts baked for 8 min in a 400 degree oven

Инструкции

  1. Mix the cocoa pwdr, flour, and sugar in a mixing bowl. Slowly whisk in a bit of the lowfat milk to create a paste, then add in the remaining lowfat milk to make a thin batter.
  2. Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add in the grated chocolate and espresso, and stir to mix well.
  3. When the chocolate is completely melted, fill 6 (6-oz) ramekins four-fifths full, and allow to cold.
  4. Cover each with a dollop of whipped cream and sprinkle with the pine nuts. Serve immediately, or possibly refrigeratetill needed.
  5. This recipe yields 6 servings.