A decadent twist on the traditional pudding, this Caramel Chocolate Pudding features layers of silky chocolate custard infused with rich, golden caramel. The combination of bittersweet cocoa and buttery caramel creates an indulgent, velvety dessert with a deep, complex flavor. Topped with whipped cream or chocolate shavings, it’s a chocolate lover’s dream.

Prep

4 hours

Bake

N/A

Total

4 hours

Yield

20 pcs

Ingredients

Caramel Chocolate Pudding
• RedMan Caster Sugar | 1417 | 100g
• Water | --- | 30g
• RedMan UHT Whipping Cream Dairy 35.5% | 106311 | 60g
• Himalayan Pink Sea Salt | 64652 | 1g
• RedMan Unsalted Butter | 68328 | 20g
• RedMan UHT Milk | 103602 | 700g
• RedMan Agar Powder | 10916 | 6g
• RedMan Corn Starch | 1201 | 30g
• RedMan Cocoa Powder | 66036 | 30g
• Bitter Chocolate Couverture Droplets | 14770 | 150g

Cream Chantilly
• Millac UHT Whipping Cream | 1917 | 50g
• RedMan Whipping Cream (Non-Dairy) | 13584 | 100g
• RedMan Icing Sugar | 1410 | 20g

Instructions

**Caramel Chocolate Pudding**
1. Caramelize the sugar and water and add in the cream.
2. Off the heat and add in salt and butter.
3. Combine the milk, agar powder, cocoa powder, and corn starch and mix together.
4. Thicken the mixture over low heat.
5. Slowly add in dark chocolate.
6. Pour into the mould and keep it in the chiller for 3 hours.

**Cream Chantilly**
1. Whip up the non-dairy whipping cream, Millac cream, and icing sugar.
2. Keep in the chiller.