Dark Chocolate & White Chocolate Polka Dot Pudding
Pudding is a childhood favorite and classic, but for some reason, we just don't eat it all that much as adults. But that's about to change, because this wiggly dessert is fun to look at AND fun to eat! With the help of this recipe, we're prepared to say that pudding is definitely making a comeback.
You'll Need:
For the white chocolate pudding:
- 12 oz white chocolate, chopped
- 14 fl oz hot cream
- 6 sheets of gelatin, softened
- 6 egg yolks
- 3 tbsp + 1 tsp sugar
For the dark chocolate pudding:
- 8 oz dark chocolate, chopped
- 16 fl oz hot cream
- 4 sheets of gelatin
- 6 egg yolks
- 3 tbsp + 1 tsp sugar
Here's How:
1. For the white chocolate pudding, mix the chopped white chocolate, hot cream, and softened gelatin until the chocolate and gelatin are completely dissolved.
2. Beat the egg yolks and sugar until creamy.
3. Gently fold the white chocolate cream into the egg mixture until it becomes cold.
4. Pour ⅓ of the white chocolate pudding into a small sheet pan and let it solidify. Then use a bottle cap (or something similar) to cut out small circles. Meanwhile, prepare the dark chocolate pudding in the same way you prepared the white chocolate pudding.
5. Spread out the white chocolate pudding circles in a round metal bowl or silicone mold.
6. Pour ⅔ of the dark chocolate pudding into the bowl.
7. Push a smaller mold into the center of the pudding.
8. Wait until the dark chocolate pudding has solidified and then carefully remove the small bowl.
9. Pour the rest of the white chocolate pudding in the hollow space and let it cool. If the pudding has solidified, just pop it in the microwave until it liquefies.
10. Pour the rest of the dark chocolate pudding into the bowl.
11. Refrigerate the cake for at least 12 hours and carefully remove the mold before serving.
At first it looks like an adorable cake, but the real surprise will come when you cut into it this deliciously jiggly treat! You can find the 3 Panna Cotta Recipes featured in the bonus video here.