Perfect chocolate -skinny test

This rich and creamy chocolate papath feels like a decadent dessert, but it’s surprisingly light. It is made of homemade chocolate pudding using semi -sweet chocolate, milk, vanilla and corn starch.

Perfect chocolate

Forget the mix purchased in the store, this homemade chocolate pudding comes with a few materials such as half sweet chocolate, milk, egg yolk, vanilla and corn starch without sugar. result? It is not too heavy and luxurious and luxuriously tastes a smooth and deep chocolate pudding. Valentine’s Day or Date Bestnut is suitable!

There is a reason why you like this chocolate papath

I first made it a few years ago and I couldn’t stop eating. Personally, I like to use sugar -free chocolate and sweeteners here, but use them freely. The reasons they work are as follows!

• Light but indulgence -Thispart has a rich chocolate flavor that craves about 200 calories.
• It can be easily made -Reep simple handmade stove top pudding, slight layering, and you are over. There is no wonderful technology.
• Suitable for entertainment Whether you have a dinner party or a special snack, the papath looks elegant in a glass jar or a dessert cup.

Chocolate pudding parfait

This homemade chocolate pudding comes with a small number of simple ingredients. (See the following recipe card below for accurate measurements):

• milk -No fat milk creates a soft and smooth foundation. (I haven’t tried an alternative yet.)
• sweetener -The replacement of the monk’s fruit sugar adds sweetness without refined sugar, but you can use your favorite sugar.
• Vanilla extract -Increase the chocolate flavor with a warm and fragrant touch.
• Corn starch and egg yolks -In order to thicken the pudding, it works together to give a rich and light texture.
• Semi -sweet baking chocolate -I used Lily’s sugar -free chocolate for deep and indulgence.
• Whip -Tru whip or chosen whipped cream for light and creamy finish.
• optional: The top with chocolate crumbs or raspberry.

How to make chocolate papa Park

Here’s how to make chocolate pudding from the beginning: See the recipe card below for a printable direction.

Cook chocolate pudding:

• Combine milk, sugar and corn starch in the middle torture pot. Spread well and boil in medium heat.
• Hair the egg yolk in the middle bowl Slowly put the hot milk mixture cup into the yolk and stir a tablespoon at once to get angry with the eggs.
• When the eggs are strengthened, shake it off in the pot with the milk mixture.
• The chocolate rectangle is melted for 20 seconds at a microwave for 20 seconds and up to 1 minute, stir until the chocolate melts. Pour melting chocolate into a sauce pan and stir well.
• Add vanilla; Boil low for 15 minutes and constantly stir.
• If you move the chocolate pudding to a large bowl, cover it with wax paper, and touch the pudding, the film cannot settle at the top.
• Keep refrigerated at least 2 hours or overnight.

Floors

• When cooled, spray pudding on the serving glasses.
• Add a tru whip or a preferred whip topping layer.

Cold & Serving

• Place old -fashioned in the refrigerator before serving.

save

Refrigerate up to 4 days.

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