Caramel Pudding with Toffifee Chocolate Mousse Filling

For the caramel pudding with Toffifee chocolate mousse filling, first prepare the caramel pudding. To do this, slowly heat the sugar in a saucepan until it melts and caramelizes. It should have a nice medium brown color.

Heat the milk in it on a very low heat until the cooled caramel has dissolved again. In the meantime, mix the starch with the remaining milk, preferably shaken in a milkshaker.

Once all the caramel has dissolved from the bottom of the pot, stir in the milk with the starch and bring to the boil again briefly while stirring. Pour the finished, still hot pudding into pudding molds or small bundt molds and let cool at least to room temperature.

For the chocolate toffee mousse, use dark chocolate with a cocoa content of at least 50% – if you like it more bitter, you can also use a 100%. Heat the whipped cream until it almost boils and then turn down to very low heat.

Chop the chocolate and nougat and add them to the hot whipped cream together with the 10 pieces of Toffifee. When everything has melted, stir well and let cool to room temperature.

Whip the remaining whipped cream until stiff. Add half to the still soft chocolate mixture and gently fold in. Once everything is well blended, add the remaining whipped cream and fold in.

When the pudding has cooled, turn the pudding out of the mold and carefully cut in the center with a small knife.

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