Chocolate Pudding
1.
Put whipped cream in the pot and heat to 80°C. Put the cocoa paste in a bowl and pour some fresh cream over the cocoa paste
2.
After the cocoa paste has naturally melted, stir with a whisk
3.
Follow the instructions for making ganache, stir all until evenly
4.
After stirring until smooth, add the remaining whipped cream
5.
Stir well until smooth
6.
Pour milk and low-sugar sweetener into the pot and heat
7.
Mix the whole egg and egg yolk in a bowl, add 5 small amounts to it in batches, and try to avoid mixing in bubbles
8.
Stir and mix into 6 heated to about 60°C. Note: Milk is not easy to mix with 7 when the temperature is too low
9.
The heating time will be easy to mix, and 60℃ is the best. Add vanilla extract while stirring
10.
Sift through flour and transfer to another bowl
11.
In order to facilitate the filling into the container, it can be poured into a measuring cup with a water filling nozzle
12.
Pour 11 into the container, and it’s 80% full
13.
Place 12 yards in a deep-bottomed aluminum baking pan. Preheat the oven to 130°C
14.
Divide the remaining pudding liquid equally into the container and adjust to 80% full
15.
Pour 30°C warm water into the baking pan, spread it over one-third of the height of the container, and cover it. Make sure the temperature in the baking pan is even, then put it in the preheated baking pan and bake in water
16.
When shaking the container, the baked pudding is in a slightly shaking state. After cooling, pour in sparkling whipped cream with low-sugar seasoning
