Mix Well: Continue stirring the chocolate and milk mixture until it’s completely smooth and glossy. Make sure all the chocolate is melted.
Pour into Molds: Pour the mixture into individual pudding molds or a large mold.
Chilling and Setting
Cool: Let the molds cool at room temperature for about 15 minutes.
Refrigerate: Place the molds in the refrigerator for at least 4 hours, or until the pudding is completely set. For best results, let it chill overnight.
Tip: Cover the molds with plastic wrap to prevent a skin from forming on the surface.
Unmolding and Serving
Unmold: To unmold the pudding, run a thin knife around the edge of each mold to loosen. Then, invert the mold onto a serving plate and give it a gentle tap to release the pudding.
Garnish (Optional): For an extra touch, you can garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder.
