Chocolate and Orange Pudding and Florentines

Ananás e Hortelã


  • 1/4 cup milk
  • 6 tablespoons sugar
  • 1 orange zest
  • 2 tablespoons cocoa powder
  • 2 tablespoons cornflour
  • 1 egg
  • 2 egg yolks
  • cocoa
  • 125 grams chocolate
  • 2 tablespoons butter
  • 1 tablespoon orange liqueur
  • 2 egg whites
  • 100 grams powdered sugar
  • 250 grams slivered almonds
  • 1 orange zest


  1. For the Florentine cookies, mix sugar, egg whites and zest until smooth.
  2. Add almonds and stir well. Place small mounds of dough onto baking sheets lined with parchment paper.
  3. Flatten with a fork until cookie is as thin as possible.
  4. Bake in a preheated oven at 180°C (approximately 350°F) until brown, for about 15 minutes, depending on size.
  5. Let cookies cool completely before removing from baking sheet, to avoid breaking.
  6. For the pudding, in a saucepan, heat 2 cups of milk, orange zest and half of the sugar.
  7. In another bowl, mix remaining sugar, egg, egg yolks and remaining milk and beat very well with electric mixer.
  8. Add cocoa and cornstarch and mix until all ingredients are incorporated.
  9. Tip: For best results, use a food processor.
  10. Gradually whisk hot milk into chocolate mixture and cook over medium heat, stirring constantly.
  11. Do not allow to boil. Cook until mixture thickens.
  12. Remove from heat and stir in the chocolate pieces, butter and liqueur.
  13. Stir well until pudding is soft, uniform and a shiny.
  14. Tip: Use food processor to blend, if needed. Place pudding in small bowls.
  15. Refrigerate until well-chilled and pudding is set. Serve with Florentine cookies.
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