Share

How to Make Pumpkin Coulant

 
By Max. D Gray. Updated: January 16, 2017
How to Make Pumpkin Coulant
Source: loscomilones.com

At oneHOWTO we have a unique and unusual recipe for you: pumpkin coulant. Coulants are filled with delicious chocolate desserts that are served hot, but for the less traditional diners these can also be prepared with other ingredients. The recipe we provide here does not contain butter or margarine, so it is free of excess trans fats. So put on your apron and head to the kitchen, because you're going to learn how to make pumpkin coulant.

Between 15 & 30 minutes low difficulty
Ingredients:
You may also be interested in: How to Make Pumpkin Fritters
Steps to follow to make this recipe:
1

The process to make pumpkin coulant is quite simple. First boil 255 grams of pumpkin in a saucepan over medium heat, then mash it. This can be done with a knife, by grinding the pumpkin into tiny pieces, or with a mixer for better results.

How to Make Pumpkin Coulant - Step 1
2

Then melt the dark chocolate in the microwave using 300 grams of coating on medium power, being careful not to burn it. It is therefore advisable that you use a microwave-safe bowl and stop it every 30 seconds to stir it constantly. Then pop it in for another half minute for as many times as necessary until the chocolate is completely melted.

How to Make Pumpkin Coulant - Step 2
3

Then beat the four eggs and add the mashed pumpkin. Mix these together thoroughly. Then pour the hot chocolate on top and continue stirring well. Then add the 30 grams of rice flour and the other 30 grams of corn starch, along with half a teaspoon of cinnamon and a pinch of cardamom.

How to Make Pumpkin Coulant - Step 3
4

After mixing these ingredients until you have a homogeneous dough, put them in an aluminium molds. Then put the coulants in the refrigerator for eight hours, or if you prefer, in the freezer for two hours, but they can be frozen as long as needed until you've eaten them all.

5

Finally, the pumpkin coulants should be served hot. So if they were stored in the refrigerator, you should pop them in the oven for eight minutes, whereas if they were in the freezer you'll have to warm them for about 12 minutes. When the center has set, remove the coulants from the oven, then remove the molds and serve on individual plates with some ice cream, fruit or whipped cream and sprinkled with cinnamon or a little syrup of your preferred flavour.

If you want to read similar articles to How to Make Pumpkin Coulant, we recommend you visit our Recipes category.

Write a comment about How to Make Pumpkin Coulant

What did you think of this recipe?

How to Make Pumpkin Coulant
Source: loscomilones.com
1 of 4
How to Make Pumpkin Coulant

Back to top