Schoko-Grießpudding (chocolate semolina pudding)
A rich chocolate pudding thickened with semolina, the chocolate melted into the hot milk off the heat rather than simmered with it, since prolonged boiling can make cocoa solids seize and turn the pudding grainy instead of glossy. Whisking the semolina in as a thin, steady stream rather than dumping it in is what keeps the pudding smooth instead of studded with hard little lumps.
Prep5 min
Cook10 min
Rest30 min
Servings4
Christoph's chocolate semolina pudding, the chocolate melted off the heat so the cocoa doesn't seize.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Pudding
- 500 ml milk rounded
- 50 g semolina rounded
- 50 g sugar rounded
- 60 g dark chocolate, chopped rounded
- 1 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bring the milk, sugar and salt to a simmer in a pot.
- Whisking constantly, sprinkle in the semolina in a thin, steady stream. Reduce the heat and simmer gently for 5 to 6 minutes, whisking often, until thick and smooth with no raw semolina taste.
- Remove from the heat. Add the chopped chocolate and stir until fully melted and smooth.
- Pour into bowls or glasses. Let cool for 10 minutes, then chill for at least 20 minutes before serving.
Notes
- Add the semolina as a thin stream while whisking, not all at once. Dumping it in gives it no chance to disperse before it starts to hydrate, leaving hard little lumps that never smooth out.
- Melt the chocolate off the heat, not simmered with the milk. Prolonged boiling can make cocoa solids seize into a grainy texture instead of melting into a glossy one.
- Give the semolina its full cooking time. Undercooked, it leaves a slightly gritty, raw taste that lingers under the chocolate.
- It keeps for 3 days in the fridge, thickening further as it chills.
Ingredient substitutions
- Dark chocolate can be milk chocolate for a sweeter, milder pudding.
- A pinch of cinnamon in the milk adds warmth.
- Whipped cream on top is a classic way to serve it.
From Christoph Mayer