Coffee Semolina Pudding with Chocolate Layer
Baking and Desserts • European
Description
To simplify the chocolate layer, you can melt chocolate truffles (about 7–8 pieces for 2 servings) in a water bath and alternate the layers of pudding. Truffles are essentially the same as chocolate ganache, so the dish won't suffer from this change.
Ingredients
- Semolina ⅓ cup
- Sugar 5 tablespoons
- Vanilla extract 1 teaspoon
- Instant coffee 1 teaspoon
- Cocoa Powder 2 tablespoons
- Chocolate 53% 0 oz
- Butter 0 oz
- Milk 10 fl oz
Step-by-Step Guide
Step 1
For the pudding, combine 300 ml of milk, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a saucepan, place it over medium heat, and bring to a boil. Add 1 teaspoon of instant espresso. Adjust the amount of coffee to your taste - you can always add more or less. Stir well. Gradually sprinkle in the semolina while stirring continuously. Cook the mixture, stirring constantly, for about 7–8 minutes until it becomes very thick. Remove from heat, cover with a lid, and set aside.
Step 2
For the chocolate layer, melt the dark chocolate in a water bath. Add 40 grams of room temperature butter and mix well. In a small pot, bring 30 ml of milk to a boil, then add 2 tablespoons of unsweetened cocoa powder and 3 tablespoons of sugar. Cook for 2–3 minutes. After that, combine the two chocolate mixtures until smooth. Let the resulting chocolate sauce cool slightly.
Step 3
Layer the semolina pudding and chocolate sauce in serving dishes alternately. Cover with plastic wrap and refrigerate overnight.
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