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Homemade chocolate and coffee pudding

Homemade chocolate pudding is an irresistible spoon dessert, especially if the ingredients with dark chocolate include coffee. As well as being a perfect combination of flavours, this recipe is also an ideal solution for recycling leftover chocolate from Easter eggs! To make a professional-looking homemade pudding, use the single-portion moulds, they are very easy to use and the result will be as good as the desserts served in the best gourmet restaurants.


Serves for: 4 persons
Preparation: 10 minutes
Cooking: 10 minutes
Resting time: 4 hours
Total time: 4 hours and 20 minutes
Difficulty level: 3


350 ml fresh cream
50 ml milk
4 tablespoons of sugar
130 g 70% dark chocolate
8 g isinglass (4 sheets)
1 cup of espresso coffee
1 teaspoon vanilla extract
white chocolate and curls for decoration


Soak the gelatine in cold water. In a small saucepan, slightly heat the cream, milk and vanilla.
In another saucepan, pour in the sugar and a couple of tablespoons of water. Cook without stirring until a blond caramel is obtained. Very carefully, pour in a couple of tablespoons of hot cream and mix, then add the rest of the cream, stirring well with a whisk.
Also add the chopped chocolate and let it melt completely, add the soaked and squeezed gelatine and stir well to melt it too. Finally, add the coffee and stir.
Pour the mixture into Tescoma pudding moulds and close them with the lids.  Leave to cool, then transfer to the fridge for at least 4 hours, preferably overnight.
Take the puddings out of the moulds by removing the two lids (first the lower one and then the upper one), melt 50 g of white chocolate, allow it to cool down and with the help of a piping bag or Tescoma's special pudding decorating pen pour it into the upper decorations of the puddings. Complete with chocolate curls if desired and serve.