⁨ ‏ حلا اقتصادي وسهل⁩

Ingredients

• 1 liter Whole Milk (Use whole milk for a richer texture; can substitute with 2% milk)
• 4 tablespoons Cornstarch (For thickening the pudding)
• 4 tablespoons Granulated Sugar (Adjust sweetness to taste)
• 4 tablespoons Unsweetened Cocoa Powder (High‑quality cocoa gives deep flavor)
• 100 grams Dark Chocolate (70% cocoa) (Break into small pieces before adding)
• 2 small sachets Instant Cream Powder (Brand "Mix" as used in the video; each sachet ≈ 2 Tbsp)
• 1 cup Plain Digestive Biscuits or Sponge Cake (Crushed; provides crunchy layers)

Instructions

1. Measure Milk

   Pour 1 liter (4 cups) of whole milk into a medium saucepan.

   Time: PT2M

2. Make Dry Slurry

   In a mixing bowl combine 4 Tbsp cornstarch, 4 Tbsp granulated sugar and 4 Tbsp unsweetened cocoa powder. Add 2‑3 Tbsp cold milk and whisk until a smooth, lump‑free paste forms.

   Time: PT4M

3. Combine and Heat

   Add the cocoa‑starch slurry to the saucepan with the remaining milk. Stir continuously over medium heat.

   Time: PT3M

   Temperature: Medium heat

4. Bring to a Boil

   Continue stirring until the mixture comes to a gentle boil and thickens noticeably.

   Time: PT3M

   Temperature: Medium‑high heat

5. Add Chocolate

   Remove the saucepan from the heat. Add the broken 100 g dark chocolate and stir until completely melted and incorporated.

   Time: PT2M

6. Cool the Base

   Transfer the hot chocolate‑milk mixture into a clean jar or heat‑proof bowl. Cover and let it cool to room temperature (about 10 minutes).

   Time: PT10M

7. Prepare Instant Cream

   In a separate bowl whisk the two sachets of instant cream powder with a few tablespoons of milk until smooth and fluffy.

   Time: PT2M

8. Combine Cream with Base

   Gently fold the whipped instant‑cream mixture into the cooled chocolate‑milk base until fully blended.

   Time: PT2M

9. Assemble Dessert

   In each serving glass, place a layer of crushed biscuits, then pour a layer of the chocolate‑cream mixture. Repeat layers, finishing with a thin chocolate glaze if desired.

   Time: PT3M

10. Final Chocolate Touch

    Melt a small amount of any leftover chocolate directly in the glass (microwave in 10‑second bursts) and drizzle over the top. If the pudding is too thick, stir in a splash of milk.

    Time: PT2M

    Temperature: Low heat

Nutrition Facts

Calories

445

Protein

11 g

Carbohydrates

53 g

Fat

20 g

Fiber

2 g