Creators
Diane Davidson
Description
This chocolate pudding recipe combines rich cocoa and creamy coconut milk for a decadent dessert. It's easy to make, gut-soothing, and perfect for impressing guests with its delicious flavor.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Gelatin | 3 tbsp | grassfed |
Coconut Milk | 2 can | organic, full fat, 14oz cans, I recommend 365 or Thai Kitchen |
Cocoa Powder | 3/4 cup | I recommend E Guittard Cocoa Rouge |
Maple Syrup | 1/2 cup | or date syrup |
Balsamic Vinegar | 1 tsp | optional |
Espresso Powder | 1/2 tsp | optional |
Salt | 1/2 tsp | |
Chocolate Chips | 1/3 cup | or chopped chocolate, have these ready in a large glass bowl |
PREPARATION
Balsamic vinegar may seem like a strange addition, but it brings out the brightness and complexity of the chocolate in a very subtle way- you won’t be able to detect any vinegar flavor. Espresso powder enhances the depth of the chocolate, but the pudding will still be great without it. Go forth and enjoy this game changing, gut soothing dessert. If you want to dress it up for company, pipe some coconut whipped cream on top.
- In a small bowl, sprinkle the gelatin over ¼ cup of the coconut milk and set aside.
- In a large saucepan, whisk together the remaining coconut milk with the maple syrup, balsamic vinegar, espresso powder, cocoa powder, and salt, and whisk until smooth.
- Bring to a simmer and whisk in the gelatin mixture until no lumps remain, about 3 minutes. Do not allow mixture to boil.
- Remove from heat and pour over chocolate chips in glass bowl. Let sit for 3 minutes without stirring, then slowly stir with a spatula. Don’t stir right away or you won’t get the incredibly creamy texture from the melted chocolate.
- Chill in the fridge for several hours until thickened.