I’m not sure that anyone loves chocolate as much as I do. It is one of my favorite things to eat and I probably eat it more often than I should. It was practically a dream come true when we were given the opportunity to sample Divine Chocolates.
The new Divine Baking Range can be used to make delicious hot chocolate from scratch and their delectable chocolate bars come in a lovely assortment to cater to all chocolate lovers. Chocolates are a major part of most of my favorite holidays so it is always exciting to find new chocolate products and recipes to share with my friends and family.
One of our favorite chocolate desserts in this house is chocolate pudding. Divine Chocolates also provides you with fabulous recipes on their website that you can create on your own using their rich chocolate products. One of their recipes teaches you how to make old-fashioned hot chocolate pudding. It is baked rather than steamed and tastes like real homemade chocolate custard. Here is the recipe:
Old-Fashioned Hot Chocolate Pudding with Chocolate Custard:
Makes 10 servings
FOR THE PUDDING:
9 tablespoons unsalted butter, very soft
3/4 cup superfine sugar
3 large free range eggs, at room temperature
3/4 cup flour, preferably self-raising
1/2 teaspoon baking powder (or 2 teaspoons if using all purpose flour)
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
1/3 cup ground almonds
1 tablespoon milk
FOR THE CUSTARD:
2 cups creamy milk
3 tablespoons cocoa powder
4 tablespoons veryfine sugar
1 tablespoon cornflour
2 large free range egg yolks
7-inch souffle dish or deep baking dish, greased, and a roasting tin
Heat the oven to 325 degrees Fahrenheit
Half fill the roasting tin with water and set in the oven to heat up.
Put the soft butter, superfine sugar, eggs, flour, baking powder, cocoa powder, vanilla, almonds and milk into the bowl of a food mixer and beat well until very smooth and thoroughly combined (you can also do this using a mixing bowl and wooden spoon). Spoon the mixture into the prepared souffle dish.
Cut a large square of foil and butter one side. Fold the foil down the middle to make a pleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foil is tightly fitting.
Put the dish into the water-filled roasting tin and bake for 1 hour until firm to touch.
Meanwhile, make the custard: heat all but 2 tablespoons of the milk in a medium-sized non-stick pan.
Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reserved milk then stir to make a thick, smooth paste.
Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens – don’t let the mixture boil or the eggs will scramble
Pour into a jug and serve hot with the pudding.
Their chocolate products are absolutely delicious and any recipe made using their chocolate turns out rich and is sure to please the palates of your entire family. The best part is that our sponsor is giving away not 1 but 3 Divine Chocolate Gift Packs to three lucky readers of Tough Cookie Mommy!
Divine Chocolates is giving away 3 Gift Packs containing the NEW Divine Baking Range (70% Bittersweet Chocolate and 38% Milk Chocolate bars and Divine Cocoa Powder) and a lovely assortment of delicious chocolate bars.a Rafflecopter giveaway
Product Review/Giveaway disclosure: I received one or more of the products mentioned above from Divine Chocolates to test/review in exchange for my opinion and for the purpose of writing this post. I only recommend products or services I use personally and I believe will be “family friendly.” I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
© 2012, Tough Cookie Mommy. All rights reserved.