Get ready for Christmas with this authentic Italian chocolate pudding recipe brought to you from Bertazzoni!
Born in Italy, Bertazzoni has built a reputation for food and family and are delighted to share a true Italian style chocolate pudding.
Made with rich, dark chocolate and unsweetened cocoa powder, this delicious pudding is best served with Italian zabaglione cream and a glass of Moscato dessert wine.
(for 8 people)
• 1 litre milk (33.8 oz)
• 250 g (8.8 oz) 65-70% dark chocolate
• 150 g (5.3 oz) sugar
• 100 g (3.5 oz) butter
• 80 g(2.8 oz) flour
• 30 g (1 oz) unsweetened cocoa powder
• ½ vanilla pod
In a saucepan, heat the milk with the vanilla pod over medium heat on the hob, bringing it almost to a boil.
In another saucepan, melt the butter with the sugar. Then lower the heat and mix in the flour and cocoa, sifting them in.
Dilute the mixture with the warm milk, adding it little by little to prevent lumps from forming. Raise the heat back to high while stirring quickly and cook for three minutes from when it comes to a boil.
Remove from heat, add the finely chopped chocolate, and stir until dissolved.
Brush the pudding mould with some rum and pour in the mixture. Drop the mould onto your work surface a few times to prevent any air bubbles from forming. Once it reaches room temperature, cover with aluminium and refrigerate for at least four hours.
Remove the cold pudding from the mould by quickly immersing it in hot water.
Garnish to taste with the zabaglione sauce and cherries in spirit or wild berries. Grab a spoon and enjoy!