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Creamy layered Turkish milk pudding cups with crumbled cake base and glossy chocolate ganache topping.

Silky Turkish Milk Pudding Cups with Chocolate Ganache

510kcal
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Prep 15 minutes
Cook 15 minutes
Total 30 minutes
A light and creamy layered dessert featuring a whipped milk pudding, crumbled sponge cake, and a rich milk chocolate ganache.
Servings 8 people
Course Dessert
Cuisine Turkish

Ingredients

For the Pudding (Muhallebi)
  • 4 cups Whole milk
  • 2 tbsp All-purpose flour
  • 2 tbsp Cornstarch
  • 1 large Egg yolk
  • 1 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Unsalted butter
  • ¾ cup Heavy whipping cream (liquid, added after cooling)
For the Base
  • 1 (approx. 10 oz) Ready-made sponge cake or pound cake, crumbled
For the Chocolate Ganache
  • ¾ cup Heavy whipping cream
  • 5.3 oz Milk chocolate (chopped or chips)
  • 1 tbsp Chocolate chips (optional, for garnish)

Equipment

  • Heavy-Bottomed Saucepan: For cooking the custard base without burning the milk.
  • Electric Mixer: Essential for whipping the cold cream into the custard for that airy, fluffy volume.
  • Whisk: To ensure your flour and starch dissolve perfectly without any lumps.
  • Squeeze Bottle or Piping Bag: (Optional) For a mess-free and professional way to fill your individual bowls.

Method

  1. In a medium saucepan, whisk together the milk, starch, flour, sugar, and egg yolk until no lumps remain.
    Whisking milk, flour, starch, and egg yolk in a pot for the pudding base.
  2. Place the pot over medium heat. Stir constantly until the mixture thickens and begins to bubble.
    Stirring the milk pudding on the stovetop until it reaches a thick consistency.
  3. Remove from heat. Add the butter and vanilla, stirring until the butter is fully melted.
  4. Cover the surface of the pudding directly with plastic wrap (to prevent a skin from forming) and let it cool completely.
    Covering the pudding with plastic wrap touching the surface to prevent skin formation.
  5. Once cold, add the liquid heavy cream to the pudding and whisk with a mixer for 3–5 minutes until smooth and fluffy.
    Whisking cold heavy cream into the cooled pudding base with an electric mixer.
  6. In a separate small pot, heat the second packet of cream until just before it boils. Remove from heat, add the chocolate pieces, and stir until silky and glossy. Let it cool slightly.
    Melting milk chocolate pieces into warm heavy cream to create a ganache.
  7. Crumble the sponge cake into the bottom of individual serving cups or bowls.
    Adding crumbled ready-made sponge cake into the bottom of glass serving cups.
  8. Pour or pipe the whipped pudding over the cake crumbs, filling about 3/4 of the cup.
    Piping the silky whipped milk pudding over the crumbled cake layer in a cup.
  9. Pour the lukewarm chocolate ganache over the pudding layer. Garnish with chocolate chips and refrigerate for at least 2 hours before serving.
    Pouring the final layer of lukewarm chocolate ganache over the pudding cups.

Nutrition

Serving1servingCalories510kcalCarbohydrates64.5gProtein8.5gFat31.5gSaturated Fat18.9gPolyunsaturated Fat1.6gMonounsaturated Fat9.1gCholesterol127.5mgSodium176mgPotassium303mgFiber0.9gSugar52.3gVitamin A1075IUVitamin C0.3mgCalcium222mgIron1mg

Video

Notes

For a perfectly silky texture, ensure the pudding has cooled to room temperature before folding in the cold heavy whipping cream. If you want to add a "wildcard" touch, a small layer of fresh raspberries between the cake base and the pudding provides a wonderful tartness that balances the sweet chocolate ganache.

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