Description
The most decadent and nourishing chocolate pudding.
Ingredients
Scale
- 4 tablespoons raw cacao powder, sifted
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 4 tablespoons maple syrup
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup strong brewed regular or decaf coffee or water
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped finely
Top with:
- Soft and very lightly sweetened whipped cream
- Freshs raspberries
- Cacao nibs
- Black sesame seeds
Instructions
- In a medium sauce whisk together cacao powder, cornstarch and salt. Cacao powder can have persistent lumps so be sure to sift the powder before incorporating it with the rest of the dry ingredients.
- Stream in maple syrup, coconut milk (and it’s solid fat), and coffee (or water, if you prefer). Place over medium heat and whisk regularly to prevent the milk from scorching around the edges of the pan. As the mixture reaches a low simmer (after 4-6 minutes) it will begin to thicken. Whisk for 30 seconds until the pudding is nice and thick and still pourable. Remove from the heat and whisk in vanilla extract and chopped chocolate. Whisk until the chocolate melts and the pudding is pleasingly glossy.
- Divide the pudding into four small ramekins, bowls, or jars and cover with plastic wrap. To prevent pudding skin, place the plastic wrap directly on the surface of the pudding. Chill for at least an hour before serving though I think closer to 4 hours does the trick.
- Serve pudding with a dollop of whipped cream (I always opt for real dairy here even though the pudding recipe takes coconut milk), fresh berries, cacao nibs, and black sesame seeds. Enjoy, cozy on the couch.
