Directions
- 1Boil milk and add instant pudding sachet along with corn flour slurry.
- 2Cook for a minute.
- 3Transfer this to a bowl and bring to room temperature.
- 4Beat whipping cream for a minute.
- 5Add the pudding mixture to the whipped cream and beat for another minute.
- 6Melt chocolate and cream in a double boiler.
- 7When melted, add a bit of milk for the right pouring consistency and cook for a minute.
- 8In a separate bowl, mix the sachet that comes with instant pudding in a little milk.
- 9Pour this over sponge cake in your dish.
- 10Add milk chocolate chunks.
- 11Add the pudding and cream mixture.
- 12Top with chocolate ganache.
- 13Garnish with chocolate shavings.
- 14Chill 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 - chilled
- 0.25 cup lukewarm milk for pudding caramel sachet mixing
- Milk chocolate chunks and shavings
- 1 cup baking chocolate
- 200 ml regular cream
- 0.25 cup milk
Equipment
bowldouble boiler
Tips
- Whisk the pudding mixture before adding in cream.
- Make ganache over double boiler for the right consistency.
- Refrigerate for at least 5-6 hours and serve chilled.
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