1. Pour pure coffee powder into milk. Heat the milk on a low heat to melt the coffee powder until the milk boils.
2. Take 4 egg yolks and add fine sugar, stir with an electric whisk, the color will become lighter, and the volume will be slightly fluffy.
3. Beaten egg
4. Pour the boiling milk coffee liquid slowly into the beaten egg liquid, stirring while pouring. When pouring, be sure to slow down a bit to prevent the yolk from being scalded and forming a solid.
5. Finely chop the dark chocolate and set aside.
6. Pour the liquid from step 4 into the pot and heat it again on a low heat, being careful not to boil, control the temperature to about 85 degrees, and then quickly turn off the heat. Put the chocolate chips into the hot liquid and stir well. The pudding liquid is ready.
7. Pour the prepared pudding liquid into a mold, preferably a pudding bottle, put it in the refrigerator overnight, and then eat it again. The taste is excellent.
Tips:The temperature of the pudding liquid must be controlled well. Once it is boiled, the egg will form a solid, which will affect the taste.
