Mmmmm, chocolate pudding. Great for those days you just aren’t feeling so hot and are needing a little something comforting. This isn’t your usual “out of the box” pudding, so don’t go expecting it. It is, however, decadent, rich, and a sweet treat to have once in a while. We are guessing that even Bill Cosby would approve of this delicious recipe.
3 tablespoons high-fat cocoa powder
¼ cup (40 g) arrowroot powder
1 teaspoon vanilla extract
1 can coconut milk
4 ounces (113 g) good-quality dark chocolate
2 tablespoons honey
2 large egg yolks
- In a small bowl, combine the cocoa powder, arrowroot powder and vanilla.
- Add about 2 tablespoons of the coconut milk to combine all and whisk out any lumps.
- In a medium saucepan over medium heat, bring remaining coconut milk up to a low simmer.
- Add in the dark chocolate to melt it, stirring often.
- Mix in the arrowroot/cocoa/vanilla mixture, and whisk continuously.
- In a small bowl, whisk the egg yolks to break them apart, stir in a little bit of the warm coconut milk mixture, then pour all the contents back into the saucepan, and return to the heat.
- Whisk all until smooth and the mixture coats the back of a spatula.
- Pour into small ramekins, place plastic wrap directly on the surface to prevent any skin forming, and put in refrigerator to chill.
- Serve cold.
Variation—If you prefer not to use honey, puree a really ripe banana in a blender or Magic Bullet to add the desired sweetness to the pudding.
Tips & Tricks—Cooking the egg yolks in the pudding to a temperature of at least 160°F (72°C) will destroy any bacteria that may reside.
Ingredient Notes—Penzey’s Spices has some amazing high-fat cocoa that really adds the decadent flavor to this. Don’t skimp and use poor-quality powdered chocolate.