Turkish Chocolate Pudding (Supangle)
Supangle
Supangle is a rich, velvety chocolate pudding with an intensely chocolatey flavor and silky smooth texture. This decadent dessert has a deep brown color and is typically garnished with crushed pistachios or hazelnuts. It's the perfect indulgent treat when you're craving something luxuriously chocolatey.
Ingredients
Instructions
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Prepare chocolate mixture
Chop the dark chocolate into small pieces and set aside. In a small bowl, whisk together cocoa powder and 100ml of milk until completely smooth with no lumps. Heat this mixture over low heat for 2-3 minutes until it becomes fragrant and slightly thickened. Do not let it boil or it will become bitter.
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Mix dry ingredients
In a medium bowl, whisk together cornstarch and sugar until well combined. Add the egg yolks and whisk vigorously for 1-2 minutes until the mixture becomes pale and smooth. The mixture should be thick and creamy. Do not leave any lumps of cornstarch as they will create a grainy texture.
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Heat remaining milk
Pour the remaining 400ml milk into a heavy-bottomed saucepan and heat over medium heat for 4-5 minutes until it just begins to steam and small bubbles form around the edges. The milk should be hot but not boiling. Do not let it come to a full boil as this can cause the pudding to curdle.
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Temper the mixture
Slowly pour about half of the hot milk into the egg mixture while whisking constantly over low heat for 2-3 minutes. This prevents the eggs from scrambling. The mixture should remain smooth and begin to thicken slightly. Do not add the milk too quickly or the eggs will cook and create lumps.
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Combine and cook
Pour the tempered mixture back into the saucepan with remaining milk and add the chocolate-cocoa mixture. Cook over medium-low heat while stirring constantly for 8-10 minutes until the mixture coats the back of a spoon and has thickened considerably. The pudding should be smooth and glossy. Do not stop stirring or the bottom will burn.
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Add final touches
Remove from heat and immediately stir in the chopped chocolate and vanilla extract. Mix vigorously for 1-2 minutes until the chocolate completely melts and the mixture is uniform. The pudding should be thick enough to coat a spoon heavily. Do not add vanilla while the mixture is still on heat as it will evaporate.
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Chill and serve
Pour the pudding into individual serving glasses or bowls and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3-4 hours until completely set and chilled. Before serving, garnish with chopped pistachios. Do not skip the plastic wrap step or the pudding will develop an unpleasant skin.
Tips
Cooking Tips
Use a heavy-bottomed saucepan and stir constantly in a figure-8 pattern to prevent the pudding from sticking to the bottom and ensure even cooking throughout.
Alternatives
Replace pistachios with chopped hazelnuts or almonds for different flavor profiles, or use white chocolate instead of dark chocolate for a milder, sweeter version.
Serving & Storage
Serve chilled in individual glass cups with whipped cream on the side. Store covered in the refrigerator for up to 3 days, and always serve within 24 hours for best texture and flavor.
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