Capybara Chocolate Pudding with a Biscoff Crumb Bed
From the MolalaCook kitchen · 烘焙手記
Capybara Chocolate Pudding with a Biscoff Crumb Bed
水豚朱古力布甸
Turn a simple milk-and-dark-chocolate pudding into a tiny capybara.
▶ Watch the recipe
Before you begin
A four-hour chill sets the shape; biscuit crumbs and two sesame seeds finish the plate. Peel the silicone back from the pudding rather than pulling the animal out by its head. Add the crumb bed after unmoulding so the plate stays tidy.
Method 做法
Soften the gelatine
Soak the gelatine sheets in cold water until pliable. Have the mould ready on a level surface before making the chocolate mixture.
Make the chocolate base
Stir the milk, sugar and cocoa in a saucepan over low heat until smooth. Take the pan off the heat and add the dark chocolate. Return briefly to low heat and stir in the softened, drained gelatine until dissolved.
See this stage at 0:54 →
Add cream, strain and chill
Turn off the heat and stir in the whipping cream. Strain the pudding, pour it into the capybara mould, cover and refrigerate for about 4 hours.
See this stage at 2:11 →
Release and decorate
Invert the mould over the serving plate and gently peel it away from the set pudding. Work slowly around the head. Scatter crushed Biscoff biscuits around the base, then use tweezers to place two black sesame seeds for the eyes.
See this stage at 3:02 →
Watch & bake along
Capybara Chocolate Pudding with a Biscoff Crumb Bed
✦How do I get a smooth moulded surface?+
Tools for this recipe
Capybara Silicone Pudding Mold
For shaping the pudding and releasing it onto the plate.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For removing any remaining cocoa lumps before chilling.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
