SALTED DARK CHOCOLATE PUDDING (REFINED SUGAR-FREE)
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Lately I have been doing a ton of cooking and baking. Every night I seem to be testing out some new version of my favorite recipes to suit my (kinda, almost) mostly sugar and grain-free diet. Sis coined this as "Paleo Adjacent" and I think that's a perfect description. Turns out, Sis and I like our Paleo Adjacent desserts more than their earlier, traditional incarnations. This Dark Chocolate Pudding is taken from the most INCREDIBLY DELICIOUS recipe from The New York Times. I've substituted the sugar for maple syrup but I do love it with real milk and cream. I've included a non-dairy version that is really delicious too. The original recipe also called for corn starch which I replaced with arrowroot powder and optional grass fed gelatin. The texture is thick and smooth. Make this for your Valentine and I'm sure you'll get lots of X's & O's.
SALTED DARK CHOCOLATE PUDDING
Serves 8
1 large egg, plus 2 yolks
6 oz extra dark chocolate 70-85% (or darker if you prefer), roughly chopped
2 tablespoons butter (use ghee for a dairy-free version)
1 teaspoon vanilla
2 1/2 cups whole milk (use full-fat coconut milk for a dairy free version)
1/2 cup heavy cream (use coconut cream for a dairy-free version)
1/2 cup maple syrup
2 tablespoons unsweetened cocoa
2 tablespoons arrowroot powder
1 tablespoon grass fed gelatin (optional)
1/4 teaspoon sea salt, plus more for garnishing
whipped cream for serving (whip up the leftover heavy cream from above with a dash of vanilla and a splash of maple syrup)
In a heatproof bowl, whisk together egg and yolks. Set aside.
Place chocolate, butter and vanilla in a food processor or blender (I use my VitaMix) but do not turn on.
In a medium pot, whisk together milk, cream, maple syrup, cocoa, arrowroot, gelatin and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes. Do not let it burn. It will start to thicken. When it does, remove from heat.
Pour a little of the hot milk mixture into the eggs, whisking constantly to prevent them from curdling. Do this a few times and then pour the eggs into the pot with the remaining mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot mixture will melt the chocolate).
Pour into individual bowls or one large bowl and cover with plastic wrap. Refridgerate until firm and cold. At least 4 hours for individual servings or 8+ for a large bowl. One chilled and ready for serving, remove from fridge. Sprinkle with medium-sized sea salt granules. Top with fresh whipped cream. I also love this with fresh berries.
I hope you love it as much as we do! xoxox!
Seersucker Napkin: Hedley & Bennett
Wooden Tray: West Elm
Wooden Bowls: Target
