So, I am back with another easy-peasy sweet dish recipe that you can make this festival season. I am going to tell you today about a super-duper easy-to-make chocolate pudding that I discovered quite by accident, some time back.
What happened is I had some leftover chocolate ganache after icing a cake, and I didn’t know what to do with it. (Check out this link and this one to know about two more super simple desserts I make using chocolate ganache!). I thought of freezing it for a couple of hours, and I was thrilled with the outcome. The frozen ganache tasted awesome, just awesome, chilled, when served with chopped up almonds and cashewnuts. This dessert then went on to become a household favourite – named by us as Easy Chocolate Pudding – and is now made whenever we need a quick sweet fix that isn’t tough to put together. So, this pudding is, essentially, nothing but frozen chocolate ganache, as lovely as it tastes.
This pudding is gorgeously chocolate-ey, wonderful in taste and sinfully creamy. It doesn’t use any cornflour, agar agar or gelatin, though, so it melts rather quickly. The best thing about this sweet dish is that you can use any kind of chocolate you think fit to – dark, white, milk, flavoured, or a mix of these. Each type of chocolate will give you a different-tasting pudding. Make sure you use chocolate of great quality to make this dessert, and you will have your guests begging for more, for sure.
Here is the proceedure I used to make the pudding.
Ingredients (makes about 6 servings):
200 ml whipping cream (I used Amul. You could use fresh cream instead, too, but whipping cream makes a much denser, creamier and lovelier pudding)
200 grams good-quality milk chocolate, grated (I used Amul. A mix of 100 grams of dark chocolate and 100 grams of milk chocolate, or one of 100 grams of orange-flavoured chocolate and 100 grams of milk chocolate should be good, too)
1/2 tablespoon olive oil
Broken cashewnuts and almonds, to garnish
- Keep the grated milk chocolate ready in a large bowl.
- Heat the whipping cream in a saucepan, on a high flame, stirring intermittently.
- Switch off the gas just when the cream begins to boil.
- Mix the olive oil with the cream, thoroughly.
- Pour the cream mixture over the grated milk chocolate in the bowl.
- Whisk well to form a smooth, creamy ganache with no lumps.
- Let the ganache cool down a bit.
- Place the ganache in the freezer, in an air-tight box, for at least a couple of hours for it to set.
- Remove the ganache from the freezer only when you are ready to serve the dessert. For serving, place the dessert into serving bowls and generously sprinkle broken cashewnuts and almonds over the top. Serve immediately.
Do you like the sound of this dessert? I hope you will try this out, and that you will love it as much as we did!
Here are some other easy dessert recipes that I have tried out and loved.