As the days are getting shorter and cooler, I’ve been craving my smooth, creamy and sweet chocolate pudding to end the day. My husband thanked me for my cravings the other night because he has been able to benefit from my endless fits of running into the kitchen and stirring up pots of warm, velvety smooth pudding. There is something very soothing about standing over a pot of bubbling chocolate goodness and stirring mindlessly until it thickens.
Some days I’ve eaten it warm and it is like the most rich and thick hot cocoa you can imagine. Other days I’ve had a bit more patience and poured the pudding into coffee mugs and let them chill. I have tried many different versions but this one below is my favorite – not only for the rich flavors but also for the simplicity of the work that needs to be done.
Chocolate Pudding
Adapted from Nigella Lawson’s book “Nigella Express”.
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream (or omit the whole milk and use 1 1/2 cups coconut milk for Paleo)
- 1/4 cup maple syrup
- 1 tablespoon arrowroot powder
- 1/3 cup cocoa powder
- 2 tablespoons boiling water
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate, broken into pieces
Instructions
- In a small saucepan, heat the milk and cream together over medium heat until just steaming.
- While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes. Remove from the heat and add the vanilla and chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 coffee cups. Cool for 10 minutes and serve.
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