Valrhona Alpaco Chocolate Pudding
Ingredients
Chocolate Cream
- 100 grams Sugar
- 20 grams Corn Starch
- 20 grams Valrhona Cocoa Powder
- 20 oz Whole Milk
- 5 oz Whipping Cream
- 106 grams Valrhona Alpaco 66% Dark Chocolate Baking Feves
Orange Blossom Whipped Cream
- 8 oz Whipping Cream
- 25 grams Confectioner Sugar
- 20 grams Orange Blossom
Instructions
Chocolate Cream
- Mix the sugar, corn starch and COCOA POWDER.
- Boil the milk with the cream and pour a small amount onto the sugar mixture. Use a whisk to mix vigorously. Boil for 1 minute.
- Pour one-third of the mixture onto the chopped Alpaco 66% chocolate and beat.
- Once you have poured all the mixture onto the chocolate, mix, then place in the refrigerator.
- Once it has cooled, pour the cream into small pots (approx. 25g per pot).
Orange Blossom Whipped Cream
- Mix all the ingredients together.
- Use an electric whisk to stiffen the mixture into firm, airy peaks.
- Pour into a pastry piping bag or use a spoon to garnish the little pots of cream.
- Tip: You can swap the orange blossom for vanilla or lemon zest.