1. Coffee powder. Pour milk into the milk pot
2. Mix the egg yolk with the fine sugar, and use an electric whisk until the egg yolk becomes lighter and bulky
3. Heat the milk pot in the first step and stir until the coffee powder is completely melted. Continue heating until the milk boils slightly
4. While beating the eggs with a whisk, slowly pour the milk boiled in step 3 (pour slowly so that the milk and the egg yolk are fully mixed so that the egg yolk will not be scalded). After the milk is poured, add vanilla extract and stir to form a custard
5. Sift the well-mixed custard and pour it back into the milk pan
6. Cut the dark chocolate into small pieces and set aside
Tips:1. To make pudding with a silky texture, the key lies in the process of heating and boiling the egg milk. Before adding chocolate, the thick custard we boiled is generally called "custard". It is a very important point in its production, that is, the temperature cannot exceed 85°C. Once the temperature is too high and the water separates from the protein, the egg custard will show a coarse granular state. The pudding made in this way will naturally not be silky. When cooking, use a spatula to pick it up. If a thin layer is hung on the spatula, it means it is cooked. Please turn off the heat and pour the chocolate chunks (note that although the word "thickness" is used in the step, But the cooked custard is actually not too thick, don't try to cook it too thick);
2. This recipe does not use much sugar. Dark chocolate itself contains sugar. The sweetness of the dark chocolate you use determines the sweetness of the finished product to a certain extent. If you are using dark chocolate with high cocoa content and low sweetness, you can increase the amount of fine sugar to prevent the finished product from being too bitter;
3. The coffee powder needs to use pure instant coffee powder, not coffee powder with added sugar and creamer. You can also omit the coffee powder and make a silky chocolate pudding;
4. The texture of this pudding is different from the general pudding. It mainly depends on the consistency of the custard and the characteristics of the chocolate itself. It is not as dense as the baked pudding. The word "silky" is therefore Come;
5. This pudding has the best taste when eaten at 4°C, so please keep refrigerated before eating;
6. If you like a more solidified taste, or if the pudding is too thin and soft and want to remedy it, you can do as follows: Put the pudding cup into the baking tray, pour water into the baking tray over 1/2 height of the pudding cup, and bake Put the plate into the middle layer of the preheated oven at 160 degrees, bake for about 35 minutes, and refrigerate after baking. It has a different taste~
7. Heat the milk pan in the fifth step with low heat, and keep stirring while heating until the custard starts to thicken. Use a wooden spoon or spatula to stir, lift the wooden spoon/scraper, and a thin layer of custard can be hung on the wooden spoon, and that's it (this step is the key, see the first for details);
8. After reaching the right consistency, turn off the heat immediately and pour in the chocolate, stirring constantly until the chocolate is completely melted;
9. Add rum to the melted chocolate mixture;
10. Stir again to make the mocha pudding liquid. Put the mocha pudding liquid into the pudding bottle (or small milk cup), put it in the refrigerator overnight, and eat it after it has solidified.
