CHEESE LAYER CHOCOLATE PUDDING

Ingredients A:
1000 ml of liquid milk
1 packet gelatin powder
1 teaspoon instant jelly powder
20 grams of cocoa powder
150 grams of sugar
100 grams dark cooking chocolate, cut into pieces
1 egg yolk

Ingredients B:
1000 ml of water
100 ml sweetened condensed milk cheese flavor
1 packet gelatin powder
1 teaspoon instant jelly powder
50 grams of sugar
100 grams of white cooking chocolate, cut into pieces
1 egg yolk

How to make:
Ingredients A: boiled milk, gelatin powder, instant jelly powder, cocoa powder, and sugar, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little boiled custard. Add egg yolk. Stir well. Pour the custard back into the stew. Cook, stirring until boiling.
Pour 1/2 parts of 20x20x7 cm baking pan. Let the half-frozen. Scrape with a spoon at random.
Ingredients B: made ​​in the same way with these Ingredients A.
Pour 1/2 parts on top of chocolate layer. Let the half-frozen.
Pour 1/2 the dough on a layer of white chocolate. Let the half-frozen. Scrape with a spoon at random.
Pour 1/2 part white batter over chocolate layer. Freeze.

 For 16 pieces

TWO FLAVOR CHOCOLATE PUDDING

Ingredients A:
800 ml of liquid milk
1 packet gelatin powder
20 grams of cocoa powder
125 grams of sugar
100 grams of cooking chocolate thick cut
1 egg yolk

Ingredients B:
800 ml of liquid milk
1 packet gelatin powder
100 grams of granulated sugar
100 grams of white cooking chocolate chopped
1 egg yolk
500 ml of liquid milk
100 grams of granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
100 grams of cooking chocolate thick cut
1 egg yolk

How to make:
Ingredients A: boiled milk, gelatin, cocoa powder, and sugar, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little dough. Add to the egg yolks. Stir well. Pour the custard back into the stew. Stir well.
Light the fire. Stir until boiling.
Pour in 20x20x7 cm pan. Let the half-frozen.
Ingredients B: made ​​in the same way with substance A.
Pour over first layer. Freeze.
Chocolate sauce: boil the sauce ingredients, except the chocolate and egg yolks cook thick, stirring until bubbling. Add cooked brown soupy. Stir until the chocolate dissolves. Turn off heat.
Take a little dough. Add the egg yolks. Stir well. Pour the sauce back into the stew. Stir well. Light the fire. Stir again, stirring frequently, until bubbling.
Serve pudding with chocolate sauce.

For 16 pieces

BROWNIES PUDDING

Ingredients:
50 sheets (1,250 grams) bread without skin
10 liters of liquid milk
15 packs of gelatin powder
10 teaspoons (40 grams) instant jelly
2 1/2 teaspoons salt
2,000 grams sugar
250 grams of cocoa powder
1,000 grams of solid cooking chocolate, cut into pieces
10 egg yolks
500 grams of peanuts, roughly chopped

Vanilla Sauce Ingredients:
5 liters of liquid milk
600 grams of sugar
50 tablespoons cornstarch and 5 tablespoons of water, dissolved
5 egg yolks
2 1/2 tsp vanilla essence
2 1/2 teaspoons salt

Processing Method:
Blend smooth liquid milk and bread.
Enter the agar-agar powder, instant jelly, salt, sugar, and cocoa powder, stirring until boiling.
Add the chopped chocolate cook thick. Stir until dissolved.
Take a little dough. Enter into the egg yolks. Stir well. Pour back into the stew of gelatin, stirring until boiling.
Add some of peanuts. Stir well.
Pour in 10 of 24x10x7 cm baking pan. Sow the remaining peanuts. Freeze.
Vanilla sauce: boil fresh milk and sugar to a boil.
Thicken with cornstarch solution. Cook until thick. Add egg yolks, vanilla essence and salt. Stir well. Lift.

For 10 trays

HIDE AND SEEK PUDDING

Ingredients I:
1 1/2 packs of gelatin powder
600 ml of water
6 tablespoons of milk powder
100 grams of granulated sugar
140 grams egg whites
20 grams of sugar
1/2 teaspoon of mocha pasta

Ingredients II:
1 packet gelatin
45 grams of cocoa powder
90 grams of milk powder
180 grams of granulated sugar
1,000 ml of liquid milk
1/4 teaspoon salt

For Vla Chocolate Pudding:
500 ml of liquid milk
10 grams cornstarch
1 egg yolk
60 grams of sugar
10 grams of cocoa powder
1/2 teaspoon brown paste

Processing Method:
Ingredients I: boiled gelatin powder, water, powdered milk, and sugar, stirring until boiling. Set aside.
Beat the egg whites and a half swell. Add sugar a little as she whipped until fluffy.
Pour boiling gelatinous little as she whipped a low average speed.
For the dough 2 parts. One section is added mocha. Stir well. The rest are white.
Pour batter in the pan mocha 20x20x4 cm. Pour the batter too white on it. Freeze. Print pudding foam with a diameter of 4 cm spherical shape.
Put a piece of pudding in a muffin tin. Set aside.
Ingredients II: boil all ingredients, stirring until boiling.
Pour into muffin tins that already contains pudding. Freeze.
Vla: boil all ingredients except the egg yolks, stirring frequently, until bubbling. Take a little dough. Pour into the egg yolks. Stir well. Pour the yolk mixture back into the stew vla. Cook until bubbling.
Serve pudding with chocolate custard filling.

For 16 pieces

BLACK FOREST PUDDING

Ingredients:
1 piece of chocolate cake sliced ​​1 cm, in 7 cm diameter round piece

Ingredients I:
350 ml of liquid milk
25 grams of cocoa powder
50 grams of sugar
1 packet gelatin powder
3 egg whites
1/4 teaspoon salt
50 grams of sugar

Ingredients II:
175 ml of water canned black cherries
175 ml of water
1/2 packet of jelly powder
75 grams sugar
200 grams of canned black cherries, cut into pieces

Ingredients III:
400 ml of liquid milk
1/2 packet of jelly powder
25 grams of cocoa powder
50 grams of cooking chocolate thick, cut into pieces
75 grams sugar
1 egg yolk

Topping Ingredients:
Whippy cream, whipped
shaved chocolate
cherry red

Processing Method:
Put the cake in the bottom of the ring are coated mica. Set aside.
Ingredients I: boiled milk, cocoa powder, sugar, and gelatin, stirring until boiling. Let warm.
Beat the egg whites and salt until half fluffy. Add the sugar. Beat until fluffy.
Enter pudding stew slowly into beaten egg whites while shaken gently. Pour into the cake. Let the half-frozen.
Ingredients II: black cherries boiled water, water, gelatin, and sugar, stirring until boiling. Pour into the Ingredients I. Arrange pieces of black cherry.
Ingredients III: boiled milk, gelatin, cocoa powder, and sugar, stirring until boiling. Enter a piece of chocolate. Stir until the chocolate dissolves.
Take some dough. Enter into the egg yolks. Stir well. Pour the custard back into the stew. Simmer again, stirring until boiling. Pour over the fruit. Freeze.
Spray Wippy cream. Sow shaved chocolate and decorated with red cherries.

For 7 pieces