However, you heard it here first, go ahead and use it as if was a chocolate pudding.
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- 80 Grams Raw Caster Sugar BUY
- 250 Grams Chocolate dark in pieces BUY
- 500 Grams milk
- 4 Egg Yolks
- 25 Grams Cornflour or Cornstarch
- 40 Grams Butter unsalted BUY
Place sugar and chocolate into the Thermomix bowl and mill 20 sec/speed 9. Scrape down sides of the bowl.
Add remaining ingredients, except butter and cook 10 min/90°C/speed 4.
Add butter and blend 10 sec/speed 6.
Pour into a glass/ceramic dish and cover with plastic wrap or baking paper, pushing the wrap down onto the top of the custard to form a cartouche.
Cool completely in the fridge before piping into the centre of profiteroles. Alternatively it does work as a chocolate pudding whip. Cue the cream!