Chocolate Amaretto Pudding | Gennaro Contaldo


Hi lovely people of Food Tube, let me show
you what I’m going to make you now! Amaretti and chocolate pudding. If you feel a bit down
and you eat this pudding it’s like wow! You get to buzz it up. Hallelujah! So simples,
you will love it! I have 500ml of luke warm milk, and I’m going to put inside two tablespoons
of sugar! One, two! The one tablespoon of flour. And switch on your gas, stir it. I
put the flour inside when the milk is still warm, it’s not very hot! The reason if you
do this, it won’t go lumpy. And it will be fantastic. I’m going to add three caps of
amaretti, you know what. I love it so much I’m going to add an extra one! You don’t have
to do that, but I love it! Stirring it, I need a pod. This is all the seeds, can you
see? Stir it because you don’t want it to get hot. So as this starts to get warm, it
starts to get thicker! While it starts to get thicker, you put 50 grams of butter. I
love the gas because you don’t want to burn it. Oh yes, get the nice chocolate. Crush
it, about 100grams! You don’t have to do like me. The smell is incredible. It goes whoa,
whoa, whoa, whoa, whoa. Chocolate is there, I’m going to put another 25grams of chocolate
inside. Yes, yes, yes! I wish your eyes could see what I can see! Don’t you think this is
beautiful where I am? Look at that, I’m in my Kingdom. Yes, it’s all beautiful. We have
it all inside. On the gas, a little bit high. Keep stirring, it takes a minute. Don’t do
like me. Oh my! Oh my, OH MY! Look at the bubbly on the side. It’s ready, you don’t
want that to bubbly all over. Because you might burn. At this stage off, keep stirring
it. You lose the whisk and you get a spoon. Yes! Look at that! Look how smooth and silky
it is. Then the last, not least, an ameretti biscuit. Crush it on top. Amaretti and chocolate
pudding. Let us celebrate it this way. Hallelujah! Hallelujah! Hall – le – lu – jah. I can taste
inside, the amaretti, the liquor, the crunchiness of the amaretti, the vanilla pod and the chocolate.
mmmmm. I’m buzzing again. For now I say arriverderchi.

100 thoughts on “Chocolate Amaretto Pudding | Gennaro Contaldo

  1. I feel stupid asking this but, I don't have Amaretti the liquor(?) at home and I don't want to buy it just for making this dessert. Would I be able to substitute or not put it in at all?

    Thanks 😀

  2. When I click the link for the recipe it tells me "Page not found". Does anyone know where I can find this recipe elsewhere?

  3. I´ve cooked this desert so many timeS, I would say that every one should taste such an amazing flavour at least once in life! OMG. Gennaro, you make it seems to be even better! You are the best

  4. the cook of all cooksssssssssssssssssssssssssssss 
    forzaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa gennarooooooooooooooooooooooooooooooooooooooooooooo

  5. i have a quesion, why you used flour instead egg yolk or much more chocolate? my opinion it could be better than flour

  6. Can we use Kahlua coffee liquer instead of Amaretti or just add some ground roasted espresso beans into the pudding to get a nice kick of chocolaty coffee?? ALSO CAN ANYONE TELL ME WHAT ELSE CAN I USE INSTEAD OF AMARETTI BISQUITS??

  7. Caro Gennaro,I'can't stop watching your videos, one after the other, I eat them the same way you do with your amaretto pudding!!
    Thank you for sharing so many secrets with us ,mere mortals.

  8. I've tried this twice, and I can't get it to thicken the way it needs to. It still tastes amazing, though. Should I try corn flour next time? Also, in case anyone's wondering, you can substitute almond extract for the amaretto.
    Side note, I thought it was just going to keep zooming in on the cat at 2:15

  9. The kind of grampa I'd like to have in my family and follow around with. I can imagine him doting over his grandchildren

  10. It's no wonder Jamie is so good at what he does!When you have had a friend teaching you beautiful Italian recipes,it's gonna be good! Those two are ridiculous!x

  11. Yum! Can't wait to try this. (Off topic but oddly enough my cat, Pepper, was fascinated by this video and couldn't take his eyes off Gennaro. Pepper especially appreciated the unexpected Italian cat showing up.)

  12. AHAYHUETEREÍ NDÉVE GENNARO??♡♡♡ HETÁ MBORAYHU OREKÓ CHE KORASÕ NEVE GUARÃ,♡♡♡ UPE ARAKUÉRA… AIPOTAITEREÍ NDE haera che tuva terã sy ru…, upeichahagui jareko (areko) ndopáiva VYAITEREI nendive… Peteî hetu tutuivhaiter Paraguayguagui…??

  13. How to enjoy all of these lovely things without becoming obese : Enjoy every bite and drop like Gennaro and after a small plate or cup you will be happy already

  14. I prepared this pudding several times now and it's fantastic! However, my texture is a lot more liquidy than in the video – how to make it more "pudding-like"?

  15. Stop drooling and make this. Here's the ingredients:

    500 ml WHOLE milk
    2 tbsp. sugar
    1 tbsp. flour
    50 g butter
    authentic Amaretto – I used 4 tbsp. BUT YOU CAN USE MORE
    125 g dark chocolate – Gennaro added 25 g more to his original 100 g.
    Scraped vanilla seeds from one pod
    Legit amaretti cookies

    Keep it on med/low heat until simmer and whisk frequently (does not have to be constantly). This recipe makes a bunch so try not to eat ALL of it in one sitting.

  16. Ho man! This recipe is off the hook!! The combination of Amaretto and chocolate ? is amazing!! I’m loving it!!!

  17. Does anyone know where I would be able to find Amaretti biscuits here in the United states? if not then what would be
    some good substitutes?

  18. i just made this but had no amaretto biscuits, so i used some cookies (with coffee taste) i made last week that came out too hard. ran them through the food processor and they were just perfect as topping on this delicious pudding! 🙂
    i'm going to eat only this from now on for breakfast, lunch and dinner.
    yum yum!!
    :))

  19. can anybody tell what I could have done wrong? I followed the recipe by the letter but mine turned out a bit too liquid

Leave a Reply

Your email address will not be published. Required fields are marked *