Molded Chocolate Pudding
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An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- Ready In:
- 3 ounces bitter chocolate
- 2 tablespoons sugar
- 3 cups milk
- 2 tablespoons gelatin
- 3 tablespoons water
- 2 egg whites
- 1⁄4 cup marshmallow cream (more to taste)
- maraschino cherry, for garnish
- Heat chocolate, sugar and milk in the top of a double boiler over water until chocolate is melted.
- Soften gelatin in water; add to chocolate mixture.
- Pour the mixture into a moist (or lightly sprayed with cooking spray) mold and chill until firm.
- Whip egg whites until stiff and fold in marshmallow cream.
- Turn out onto a chilled serving plate and garnish with mounds of egg whites.
- Place a cherry in the center of each mound.
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