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