Chocolate milky

Categories: Cakes and Desserts, Desserts, Passover cakes

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Chocolate milky
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Chocolate milky

When I’m invited somewhere and I need to bring a dessert, I make this real chocolate milky. It looks fantastic, and always makes an impression. Make it and see how many compliments you’ll get for it.

Makes 9 servings in 60 ml cups


120 ml cream (1/2 cup)
360 ml milk (1.5 cups)
60 grams sugar (3 Tbsp)
1 heaped Tbsp chocolate spread of choice
100 grams milk chocolate
50 grams bittersweet chocolate
40 grams cornstarch (2 heaped Tbsp)

For the whipped cream:
250 ml whipping cream (1 cup)
30 grams instant vanilla pudding powder mix (2 Tbsp)
40 grams sugar (2 Tbsp)

To decorate:
50 grams bittersweet chocolate


1. In a saucepan, heat the whipping cream, cup of milk, and sugar. Mix the remaining milk and cornstarch together until the cornstarch is completely dissolved and then add it to the pan. Keep mixing until it starts to thicken and then remove from the heat. It takes around two minutes.

2. Add the chocolate spread, break the chocolate into squares and mix until well combined and creamy.

3. Fill the cups up to 3/4 full. Refrigerate for two hours.

4. Whip together the cream, instant pudding mix and sugar. Fill a piping bag and pipe into the cups.

5. Grate the chocolate and sprinkle over the whipped cream.

Want to make it dairy-free?
280 ml water
100 grams sugar (1/2 cup)
100 grams bittersweet chocolate
40 grams cornstarch (2 heaped Tbsp)

For the whipped cream, use non-dairy cream instead.

It’s really important to follow my instructions for this recipe. It has to thicken before you remove it from the heat. Check quantities, weigh ingredients, don’t eyeball it, otherwise it just won’t come out right. If the mixture didn’t thicken, you make a mistake somewhere along the line and it’ll stay runny.

Good to know…

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