Tuesday, January 29, 2013

Chocolate Coated Milk Pudding Balls

On Emir's birthday this month, I didn't have enough time to make a special birthday cake for the occasion and I felt so bad about it. You know, you want to make someone happy so much, but you are, unfortunately, not given enough time to produce the thing you've been thinking of. It was such a limited time and I didn't have many options to go for. Anyways, necessity is the mother of invention after all and I  figured a way out - chocolate coated milk pudding balls.


1 litre milk
125 grams butter
1 cup flour 
1 cup sugar
2 teaspoons vanilla sugar

For coating
400 g dark chocolate


1. Mix sugar, flour and vanilla extract in a bowl.
2. Transfer the mixture into a medium saucepan and add in milk.
3. Stir constantly over medium heat and bring it to a boil. 
4. Add in the butter. Continue stirring. The consistency gets thicker as you stir and the mixture stiffens to be rolled into balls.
5. Keep simmering for another 3-4 minutes.
6. Remove from heat and let it cool down completely in room temperature. Then, refrigerate it at for least 3 hours. As it showed, it's better if you refrigerate the pudding overnight.
7. Meanwhile, melt the chocolate. Please see the video on BBC Food techniques
8.  Mold 1  heaped teaspoon of the mixture into a ball and then drop in melted chocolate. 
9. Take the chocolate coated balls gently out and place the balls separately on a tray lined with baking paper.
10. Garnish the balls with walnuts, edible glitter or beads, and crushed cinnamon biscuits or use any other creative idea you can come up with.
11. Refrigerate them again so they get firmer. 

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