Bicolor chocolate pudding: it will melt in your mouth!

published on 19 June, 2020 at 18:48

This is a true delicacy!

INGREDIENTS

300g (10 oz) dark chocolate;

200g (7 oz) cream;

250g (8.8 oz) condensed milk;

200g (7 oz) sour cream;

350ml (12.3 fl.oz) milk;

1 cup powdered milk;

100g (3.5 oz) shredded coconut.

METHOD

Melt dark chocolate and cream together in the microwave or over the bain-marie.
Pour chocolate into the silicone cake mold and let set in the freezer.
Use a blender to blend coconut, condensed milk, sour cream, powdered and regular milk and smooth mixture forms.
Pour coconut mixture over the solid chocolate mixture and return back into the freezer.
When the pudding has set completely, remove from the pan onto the plate and let sit at room temperature to thaw a little before slicing.

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