Easy as Pudding! A smooth and satisfying rich dark chocolate pudding with 5 easy variations. Or come up with more of your own! This will be a favourite stand-by for sure! You won’t find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old could make it!
Plus 5 Fabulous Luscious Variations on a Theme!
Easy as Pudding! A smooth and satisfying rich dark chocolate pudding with 5 easy variations. Or come up with more of your own! This will be a favourite stand-by for sure! You won’t find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old can make it! It gets a 5 ***** Rating!
Dark Chocolate Pudding
2 cups milk (any kind)
½ cup brown or white sugar
1 tbsp dark cocoa
1½ tbsp unsalted butter, cut into bits
8 oz. 70% dark chocolate
1 tsp vanilla extract (pure)
¼ tsp salt
2 oz dark chocolate shavings
2 oz arrowroot powder or 2 tbsp cornstarch
DARK CHOCOLATE PUDDING: Pour 1½ cups milk into a medium saucepan and add sugar, cocoa, chocolate, vanilla and salt. Bring to a simmer and whisk until chocolate has melted and it's smooth. Meanwhile whisk the cornstarch into the remaining milk until it has dissolved. Slowly pour the cornstarch mixture into the chocolate mixture whisking well. Continue cooking over low heat, stirring constantly until the pudding has thickened. Take off heat and whisk in butter cubes until it becomes shiny. Then, pour into your choice of tall parfait glasses, ramekins or small bowls and refrigerate until set, about an hour. Serve plain or with vanilla ice cream or whipped cream or switch up with any of the variations below.
HINT – Use cornstarch or arrowroot, but there is a slight variance in the smooth glossy texture and sheen that comes with using arrowroot powder.
Serves 4! (Who are we kidding -it's only for 1!)
VARIATION # 1 WHITE CHOCOLATE CREAM (layered or topping)
1 cup 35% whipping cream
½ tsp vanilla extract
4 oz. white chocolate
Heat cream and white chocolate together in a small saucepan, just until chocolate has melted. Whisk smooth. Pour into a medium bowl and place in refrigerator until well chilled. Once cooled whip into soft peaks and dollop onto chocolate pudding and garnish with chocolate shavings. Your can layer the dark and white chocolate as shown in the photograph.
VARIATION # 2 - COCOANUT CHOCOLATE PUDDING - Use 1 14 oz Cocoanut milk + 2 oz of water instead of recipe. Toast 1/4 cup of cocaoanut flakes in a dry skillet and let cool. Garnish with flakes.
VARIATION # 3 - ALMOND CHOCOLATE PUDDING – Replace milk with 2 cups unsweetened almond milk and almond extract instead of vanilla. Top with toasted slivered almonds previously toasted in a dry skillet.
VARIATION # 4 MEXICAN CHOCOLATE PUDDING – Replace dark chocolate with Mexican Chocolate (it can be used in traditional Mexican dishes like mole and it can be used in baking for an unusual flavour) Alternately, replace vanilla extract with 1/2 tsp cinnamon or cayenne. Kick it up yet another notch by adding 1 shot of Kahlúa, Mexican coffee-flavored liqueur.
VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlúa (Mexican coffee-flavored liqueur)
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