Chocolate and maple syrup pudding
Leftover chocolate in the pantry
Bring 300 ml of milk to a boil with the maple syrup, then add the remaining milk in which you have dissolved the cornstarch, the chopped chocolate, and the diced butter.
Chill for four hours, then unmold. Top with diced mango and mint.
20 mins + 4 hrs in the fridge
Preparation time
Dessert
Category
Low
Difficulty
6 servings
Servings
What it takes
Yields 6 individual molds.
400 ml whole milk
60g cornstarch
60 ml of Pure Dark Maple Syrup
150g dark chocolate
70g butter
1 mango for garnish
Pure Dark maple syrup for decorating
1 sprig fresh mint
Six steps
Cornstarch
Pour 100 ml of milk into a bowl and mix well.
On the fire
In a saucepan, bring the remaining 300 ml of milk to a boil with the maple syrup, stirring constantly with a hand whisk.
Join
Once boiling, reduce the heat to low and add the milk with the cornstarch, the chopped chocolate, and the butter cut into cubes.
It thickens
Mix until smooth and even, then continue over very low heat until thickened.
In the molds
Quickly divide into buttered molds and let cool first to room temperature, then in the fridge for at least 4 hours.
Unmold
Invert the puddings onto plates and decorate them with diced mango pulp, a few mint leaves, and a drizzle of maple syrup.
Two things to know
Pour quickly. The mixture starts to set as soon as it leaves the heat: it needs to go into the molds immediately, or a crust will form at the bottom of the saucepan.
Grease the molds. This is the only way for the pudding to come out whole.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a mixture.
Recipes for the whole family
Strawberry and maple syrup trifle cheesecake
Three layers in the glass: strawberry jelly, peanut butter crumble, and mascarpone mousse. No oven needed.
Vegan Maple Syrup Creme Brulee
Coconut milk and maple syrup thickened with cornstarch: four hours in the fridge, then the caramelized crust.
Bread pudding with apples and maple syrup
Stale bread soaked in milk, eggs, and Very Dark maple syrup, with apples and raisins: forty-five minutes in the oven.
