Semolina Cream with Chocolate

Ingredients

• 300 ml — 1.5% milk
• 30 g — wheat semolina
• 15 g — solid sweetener, or to taste
• 1 tbsp — vanilla extract
• a pinch — table salt
• 25 g — 70% dark chocolate

Preparation

1. I mixed all the ingredients for the pudding cream together and cooked it over low heat for about 5 minutes from when it started to simmer, stirring constantly to prevent lumps and sticking.
2. I turned off the heat and blended the pudding, obtaining a smooth and fluffy cream similar to a starch-based pudding (in the first photo you can see how fine and uniform it is).
3. I placed a few chocolate chips in 2 bowls into which I poured half the hot cream, then added more chocolate chips on top and after 2–3 minutes gently swirled them with the tip of a toothpick to create those chocolate swirls.
4. Enjoy!

Additional notes

1. This is a low-fat dessert — it contains only the fat from the cow's milk.
2. It is a no-sugar dessert — instead of sugar I used a sweetener with stevia leaf extract; if you prefer a sweeter dessert you can add more sweetener, for my taste it was sweet enough, given that the chocolate chips are also sweetened (sugar-free, with sweetener from the same range).
3. I also love the texture and flavour of this pudding cream as a filling for cakes and tarts.

Recipe in pictures

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