Serves 1
Directions
- 1Boil milk and add instant pudding sachet and cornflour slurry and cook for a minute.
- 2Transfer to a bowl and whisk until room temperature.
- 3Beat whipping cream for a minute and add pudding mixture and beat for another minute.
- 4Melt chocolate and cream in a double boiler and add milk for the right pouring consistency.
- 5In a separate bowl, mix the sachet that comes with the instant pudding with some milk.
- 6Pour over sponge cake in dish.
- 7Add milk chocolate chunks.
- 8Pour in pudding and cream mixture and then top with chocolate ganache.
- 9Garnish with chocolate shavings.
- 10Chill and enjoy.
Ingredients
- 200 grams ready to use sponge cake
- 78 grams instant Pudding mix
- 1 litre whole milk
- 2 tsp cornflour slurry dissolved in milk
- 1 cup whipping cream
- 0.25 cup lukewarm milk for pudding caramel sachet mixing
- chunks and shavings milk chocolate
- 1 cup baking chocolate
- 200 ml regular cream
- 0.25 cup milk
Tips
- Whisk the pudding mixture before adding in cream.
- Make ganache over double boiler for the right consistency.
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