Dark Chocolate Pudding � Simple Or Over The Top

HAVENT TRIED

Still searching for what to cook ?

Name: Dark Chocolate Pudding � Simple Or Over The Top
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: �2 1/2 cups raw whole milk �2 1/2 cups raw whole milk; �1/2 to 2/3 cup rapadura OR sucanat �1/2 to 2/3 cup rapadura OR sucanat; I use 1/2 c. with about 15 drops of stevia; �1/2 cup unsweetened cocoa powder �1/2 cup unsweetened cocoa powder; �1/4 teaspoon unrefined sea salt �1/4 teaspoon unrefined sea salt; �2 Tablespoons tapioca starch OR cornstarch �2 Tablespoons tapioca starch OR cornstarch; �4 large egg yolks save 2 egg whites; for the meringue topping � optional; �2 teaspoons pure vanilla extract �2 teaspoons pure vanilla extract; �1 Tablespoon butter or coconut oil �1 Tablespoon butter or coconut oil

Find the most delicious recipes here

INGREDIENTS

?2 1/2 cups raw whole milk ; �2 1/2 cups raw whole milk
�1/2 to 2/3 cup rapadura OR sucanat ; �1/2 to 2/3 cup rapadura OR sucanat
I use 1/2 c. with about 15 drops of stevia
?1/2 cup unsweetened cocoa powder ; �1/2 cup unsweetened cocoa powder
?1/4 teaspoon unrefined sea salt ; �1/4 teaspoon unrefined sea salt
?2 Tablespoons tapioca starch OR cornstarch ; �2 Tablespoons tapioca starch OR cornstarch
?4 large egg yolks ; save 2 egg whites
for the meringue topping � optional
?2 teaspoons pure vanilla extract ; �2 teaspoons pure vanilla extract
?1 Tablespoon butter or coconut oil ; �1 Tablespoon butter or coconut oil

INSTRUCTIONS

1. Add 2 cups of the milk to a medium saucepan, along with the sugar, cocoa,and salt. Whisk over medium heat until milk is steamy and almost comes to aboil. Remove from heat.

2. Meanwhile, in a medium bowl, whisk together the remaining 1/2 cup of themilk and tapioca starch until no lumps remain. Beat in the egg yolks. Slowlywhisk the hot milk into the egg mixture to temper.

3. Return all to the saucepan and cook over medium heat whisking constantly,until bubbles pop at the surface. Reduce the heat to low and continuewhisking until thickened ? about 2 or 3 minutes more. Remove from heat.Whisk in vanilla and the butter, until melted throughout.

4. Immediately pour the pudding into 4 to 6 small ramekins or custard cups.If using meringue see further instructions below. If not using meringue,cover with plastic wrap and refrigerate several hours until well chilled andset, preferably overnight.

Cooking Tip: Meringue Topping (optional)

Cooking Tip: Beat egg whites (2 saved from pudding making), 1/2 teaspoonvanilla, and 1/4 teaspoon cream of tartar until soft peaks form.

Cooking Tip: Beat in sugar (a total of 2 Tbsp.) in 1 Tablespoon increments.Beat for several minutes, until stiff glossy peaks form.

Cooking Tip: Immediately spread meringue on top pudding in custard cups,being sure to seal to the edge of the cup.

Cooking Tip: Preheat oven to 350F. Place cups on a baking tray, put in oven,and bake for about 10 minutes, or until meringue is nicely browned (watchcarefully).

Cooking Tip: Place custard cups in fridge for several hours, until wellchilled. Serve cold.

Author Note: This chocolate pudding is a favorite among all who try it, fromkids to adults alike. It has a rich ?dark? chocolate flavor that is creamyand decadent.

Author Note: Serve well chilled, as is, for a ?simple? but deliciousdessert. Or better yet, go ?over the top? and serve it with a meringuetopping that will delight your taste buds. Either way it?s a yummy treat toenjoy.

NOTES

Alert editor

Dark Chocolate Pudding � Simple Or Over The Top

�2 1/2 cups raw whole milk �2 1/2 cups raw whole milk
 �1/2 to 2/3 cup rapadura OR sucanat �1/2 to 2/3 cup rapadura OR sucanat
 I use 1/2 c. with about 15 drops of stevia
 �1/2 cup unsweetened cocoa powder �1/2 cup unsweetened cocoa powder
 �1/4 teaspoon unrefined sea salt �1/4 teaspoon unrefined sea salt
 �2 Tablespoons tapioca starch OR cornstarch �2 Tablespoons tapioca starch OR cornstarch
 �4 large egg yolks save 2 egg whites
 for the meringue topping � optional
 �2 teaspoons pure vanilla extract �2 teaspoons pure vanilla extract
 �1 Tablespoon butter or coconut oil �1 Tablespoon butter or coconut oil