1 1/2 cups of milk
600 ml of milk
200 grams of semi-sweet chocolate, chopped
3 whole eggs
2 egg yolks
Chantilly cream for decoration
1 1/2 cups of milk
600 ml of milk
200 grams of semi-sweet chocolate, chopped
3 whole eggs
2 egg yolks
Chantilly cream for decoration
1 Preheat the oven to 350°F
With a 1-cup measuring cup, caramelize one 9x13-inch baking dish or eight individual ramekins
In a saucepan, combine the milk and chocolate and heat over low heat until the chocolate melts completely
2 Beat the eggs, egg yolks with the remaining milk thoroughly
Add the milk and chocolate mixture and beat for two more minutes
Pour into the prepared baking dishes or ramekins and bake in a water bath at 350°F for 30 minutes or until firm to the touch
3 The pudding should still be slightly jiggly when the dish is gently shaken
Let it cool, then use a sharp knife to loosen the edges and unmold
Chill before serving and decorate with Chantilly cream.
