Silky Chocolate Coconut Pudding

ChocoPudding

Wedding planning should be easy as this recipe. It has only six ingredients, the instructions are simple, the recipe is easily adaptable if necessary, and the final result is silky smooth.  I have been on the look out for an easy chocolate pudding recipe. I was not in the mood for curdled eggs in my chocolate pudding, which many recipes seem to call for. My search was over when I saw the Silky Chocolate Pudding Recipe on The Wednesday’s Chef. One bite made me a bit nostalgic. It reminded me of the JELL-O pudding packs back in my primary days; a much more upgraded non-artificial version to be exact.

So why add anything else to this already perfect recipe? Really it was not needed, but I was curious to try a package of coconut milk powder I bought from my local grocery store several weeks ago. I wouldn’t toot this recipe to be 100% dairy free, as I’ve read that most coconut milk powder has casein for the fats to not separate. It comes very close, and the recipe still works very well without the creamy whole milk component.

 

With the use of dark chocolate, the intense chocolatey taste is utterly satisfying on it own one spoonful at a time. I imagine this pudding would also be a great filling for cream puffs.

The small changes I made to the recipe can be seen in turquoise. If you’re looking for a quick chocolate fix, try this recipe. It you decide to share it with loved ones, they will certainly be thanking you for spreading the happiness.

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Silky Chocolate (Coconut) Pudding
Recipe from Wednesday Chef’s John Scharffenberger’s Silky Chocolate Pudding
4-6 servings

INGREDIENTS
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (substituted with coconut milk*)
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smoooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. (I didn’t do this step because the pudding really came out smooth)

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

* To make coconut milk from coconut milk powder, I used 4 tablespoons of coconut milk powder to 3 cups of water. Whisk together in a medium saucepan and let it come to a simmer before taking it off the heat. 


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