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Print this Recipe    Chocolate Pudding 16

CHOCOLATE VELVET PUDDING

4 tsp gelatine
1/3 cup milk
1/3 cup cocoa
2/3 cup sugar
1/3 cup water
11 oz tin evaporated milk
1 tsp vanilla

Chill the evaporated milk in the fridge for several hours. (It
will not beat up well if it is at room temperature) Measure out
the gelatine carefully. Add the milk. Stir well, then leave to
stand for 5 minutes. In a medium sized saucepan mix the cocoa,
sugar and water. Bring to the boil, stirring constantly. Remove
from the heat and add the softened gelatine. Stir until the gelatine
has completely dissolved. Stand the chocolate mixture in cold
water to cool but DO NOT let it set. Beat the evaporated milk
until very thick. Add the cooled chocolate mixture gradually.

Then:

Turn into one large dish to set.

Spoon into individual dishes.

Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.

Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more
marked if pudding is left for several hours. To unmould, loosen
edges with fingers, then loosen one side and turn onto a dampened
plate. DO NOT stand the mould in warm water unless all else fails.

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