Caramel Chocolate Pudding
The first material
100 gr of solid chocolate
1/8 teaspoon salt
75 grams of sugar
150ml of evaporated milk
700 ml of liquid milk
1 packet of powdered agar
25 grams of chocolate powder
The second ingredient
1/2 tablespoon instant jelly powder
100 grams of sweetened condensed milk
400 ml of water
1/2 pack of agar powder
150 grams of sugar
Sauce Material
1 tablespoon of cornstarch
300 ml of liquid milk
50 grams of sugar
100 grams of peanut butter
How to Prepare Caramel Chocolate Pudding Materials
- First time, please cut into the dark chocolate you have prepared and then set aside first if it is.
Dissolve meizene flour by using 1 tablespoon of water.
How to Process Materials first
- Prepare a small sized pot that will be used to make the dough. Then input ingredients like chocolate powder, milk, salt, granulated sugar and gelatin into the pan. Boil all ingredients while stirring until boiling.
- After that, the brown input is ripe, Then stir until chocolate dissolves and Put the evaporated milk.
- Then stir until evenly distributed. If you already can directly turn off the fire stove.
- Pour the dough into a glass up to 1/3 of the glass, After that, leave to half frozen. Then set aside.
How to Process The second material
- Please empty the sugar you have prepared. Then input water. Stir evenly and cook until the sugar dissolves. If so, you can immediately lift it.
- After that, add sweetened condensed milk along with instant jelly and gelatin powder. Then cook while stirring until boiling.
- Next, pour the dough of the second ingredient into the first ingredient up to 2/3 the height of the glass. Then leave to half frozen.
- Pour back the first ingredient and freeze again.
How to Process Sauce
Prepare the pot and sugar input with milk. Boil the ingredients until stirred until the sugar dissolves. Put the peanut butter you have prepared. Stir until evenly distributed.
Add maize solution. Then stir until blowing. Then chill.
Serve the pudding with the sauce.
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