ALPACO Chocolate Pudding

ALPACO Chocolate Pudding

An original recipe by l'Ecole Valrhona.
Category: Cremes and Mousses
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min


Chocolate Cream:
100 grams sugar
20 grams corn starch
20 grams Cocoa Powder
20 oz whole milk
5 oz whipping cream
106 grams Alapaco 66% Dark Chocolate

Orange Blossom Whipped Cream:
8 oz whipping cream
25 grams confectioner's sugar
20 grams orange blossom



Chocolate Cream: 
  • Mix the sugar, corn starch and Cocoa powder.
  • Boil the milk with the cream and pour a small amount onto the sugar mixture. Use a whisk to mix vigorously. Boil for 1 minute.
  • Pour one-third of the mixture onto the chopped Alapaco 66% chocolate and beat.
  • Once you have poured all the mixture onto the chocolate, mix, then place in the refrigerator.
  • Once it has cooled, pour the cream into small pots (approx. 25g per pot).

Orange Blossom Whipped Cream: 
  • Mix all the ingredients together.
  • Use an electric whisk to stiffen the mixture into firm, airy peaks.
  • Pour into a pastry piping bag or use a spoon to garnish the little pots of cream.


You can swap the orange blossom for vanilla or lemon zest.