“The proof of the pudding is in the eating.” In other words, to fully test or judge something you need to try it yourself–and that is inherently true when it comes to baking.
Now I could use my remarkable writing skills to convince you that this pudding tastes better than Ben & Jerry’s ice cream being spoon fed to you by Ryan Gosling, but you would never know unless you tried it yourself–that is the pudding and Ryan spoon feeding you dairy-based desserts. If you have experienced the latter, please send me a detailed message of this passionate interaction.
Anyway, my point is that you need to try recipes to accurately judge it. After all, that is the fun in baking, trying and learning new things.
I wanted to try a new recipe. So badly, in fact, that I was willing to take a big leap and try making some gluten-free, paleo hybrid brownies of some sort using unsweetened cocoa, avocado and some sort of sugar substitute? (Clearly I am not very familiar with these terms). But alas, my oven was still broken so I needed to settle on a no-bake recipe.
Somehow I decided on pudding. And yes, pudding isn’t that exciting, but how many of you just buy those little boxes from the supermarket? Don’t lie, we all do… at least once in a while. I, for one, have never made pudding from scratch so this was new for me and you know what? It turned out pretty well. The smooth texture and bittersweet chocolate flavor made this pudding the perfect after dinner treat.
And for all you health nuts out there looking for a paleo gluten-free recipe, my oven is on the mend so stay tuned.
Chocolate Pudding Recipe
Time: 10 minutes
Yields: 4 servings
- 2 cups milk or cream (the lighter the milk, the less rich the pudding)
- 1/2 to 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee
- 4 teaspoons cornstarch
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup whipping cream (optional topping)
- Whisk the sugar, cocoa and instant coffee together in a medium sized pot (not on any heat) until combined.
- Once well mixed, whisk in 1 1/2 cups of the milk, and set over medium-high heat. Bring to a simmer while whisking, then remove from the heat.
- Meanwhile, in a large bowl, whisk the cornstarch and salt together. Whisk in the the egg yolks and vanilla. Once this is well blended, add the remaining 1/2 cup of milk into the mix and whisk together.
- Now, slowly whisk the hot milk into the egg mixture (don’t rush this step, you want to make sure this all comes together creamy and non-lumpy).
- Transfer mixture back to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into four small cups. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. When ready to serve, garnish with whipped cream and chocolate shavings.
Recipe adapted from Bushel and a Peck.