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Chocolate Pudding Recipe

25 June 2014 Recipes
Passagem Gastronômica - Receita de Brigadeirão

Yesterday I posted some pictures on instagram (@passagemgastronomica) of a chocolate pudding I made when I was having some friends over at home, and it was a success!. This pudding recipe is a recipe that my grandmother always prepares and is guaranteed success at the lunch table. The texture is very creamy and yet it has the firm consistency of a pudding. It's a chocolate dessert that is not too sweet and so it is not heavy nor too rich. The pudding usually gets better the next day, as it has time to cool and get a little firmer. So, if you have time, do it at night and serve the next day.

My grandmother often serves this chocolate pudding (which in Brazil it's called brigadeirão) with a simple chocolate sauce, but I ended up serving without anything else and it was delicious. Some people like to have it with crème anglaise or whipped cream. What is your favorite thing to eat with chocolate pudding?

Chocolate Pudding Recipe
Ingredients
  • 3 eggs
  • 1 can of condensed milk
  • 1 whole milk can (use the can of the condensed milk as a measure)
  • 1 can of cream *
  • 1 cup almost full of cocoa powder *
  • 1 tablespoon of butter
  • * Note: 1. I used 2 cans (170g each) Extra Thick Cream from Nestlé (Carnation) excluding the liquid. 2. If you use cocoa powder with a 100% cocoa you may use around 3/4 cup.
Preparation
  1. Beat all ingredients in a blender - the mixture is very liquid - and place in a round baking tray with a hole in the middle greased with butter (I used one from Nordic Ware). As my baking tray has a lot of corners it tends to stick quite a bit, that it is way I greased with butter twice. I greased once with butter, after I put into the fridge for a few minutes. When the butter was dry I repeated the process.
  2. The chocolate pudding should cook in a bain-marie. For this I use a tray or even a large pan with a paper towel in the bottom - to prevent direct heat transfer to the baking tray - and inside I put the baking tray with the liquid mixture inside. I put the water in the tray when everything is already in the oven, since it makes it easier, but you can also add the water in the bigger tray before taking to the oven. The water in the bain-marie must be hot and should reach 1/2 or 2/3 the height of the baking tray.
  3. Bake in preheated oven at 180C. After 10 minutes of baking, or when a curst has formed on the surface of the chocolate pudding, place aluminum foil over it just so the top is not overcooked due to greater exposure to the heat. Check from time to time and put more water in the bain-marie if the level of water drops.
  4. When the chocolate pudding is almost ready, remove the foil on top. The chocolate pudding will be ready when you touch the top and it is relatively firm, with the consistency of a baked pudding. In my oven it took almost 1 hour to get ready. Remove from oven and allow to cool before putting into the fridge.
  5. Leave in the fridge until it gets cold and firmer, which took about 6 hours. But as I mentioned before, it is best to preper one day and serve in the next, since it gets firmer and tastier. When unmolding, use a knife carefully to release the sides and around the hole in the center . Holding the cake baking tray, pass it over the flame of a stove to heat slightly and help unmold. Then, place the dish in which you will be serving the chocolate pudding on top of the baking tray and holding both turn upside down at once. If still doesn't unmold try releasing the corners with the knife and heating the bottom slight again.
  6. Serve plain or with anything else you like best!
http://passagemgastronomica.com.br/2014/06/receita-de-brigadeirao/

Passagem Gastronômica - Receita de Brigadeirão Passagem Gastronômica - Receita de Brigadeirão Passagem Gastronômica - Receita de Brigadeirão

Leave a Comment

12

tihare jacobs

June 25, 2014

Hi! U think it works if I make with almond milk?
TKS!

Patricia Cochoni

June 27, 2014

Tihare did a brief search on the internet and apparently there would be no problem in substitute almond milk. Only read two caveats that you need to pay attention: 1. Use almond milk may change the cooking time (would be ready soon); 2. If pudding may need to put a little cornstarch to thicken when using almond milk. But considering that this recipe will condensed milk and egg – that help thicken – at first I did not think there would be need to use cornstarch. Worth trying. By the way, then you tell me how was? Kisses

Rosana

June 26, 2014

People who scandal that pudding. I want!

Patricia Cochoni

June 27, 2014

Ro, we need to mark something and I take for you to try! It muitooo good!

Marina La Gatta

July 31, 2014

Xuxuuu, I get some friends here at home and I will test this recipe!!! To afraid time to unmold, cuz my form is type your!! if successful send you a photo ehehehe
beijosss sds!

Patricia Cochoni

August 6, 2014

Uhhhhh sure it will be a success! Then tells me yes photo!!
Miss you!!
Kisses

Renata

July 24, 2015

Hi Patricia!
Can you tell me the brand the way you used?
I accessed a blog of a person who spoke very well of those forms (It was equal to his), but would not tell me the brand… I did not understand, but I asked several times without success.
If you can let me know, thank you.
And the chocolate sauce? It's real easy? I am venturing into the kitchen and picked his Brigadeirão revenue to amaze my family (I have 14 years). If quickie and can pass me… Thanks! : )

Patricia Cochoni

August 6, 2015

Hi Regina,

I sent email to you but do not know if received. The fashion brand is the Nordic Ware. It is an American brand but sells in several countries. Already caldinha chocolate taught in this post http://www.passagemgastronomica.com.br/2014/03/receita-facilima-de-calda-de-chocolate/

Then tell me how it was!

Kisses

Regina

July 29, 2015

Hi Patricia!
It can, please, tell me quickly how to make the syrup?
And if it is possible to brand this way pudding?
THANKS!

Patricia Cochoni

August 6, 2015

Hi Regina, did you receive my email?
= )

Daiana

September 13, 2015

Hi all well loved his recipe she's a delight, but I'm very thorough and bother much with his FATHER and the correct is FRADE

Patricia Cochoni

September 29, 2015

Thank Daiana! Already packed in blog.
= )