Your face makes my soul want to eat chocolate pudding! (Andy Milonakis)
I know! Two recipes in one week. WHAT is the world coming to?
Well, it’s exam time for the teenager. Serious, final-year-of-school-ever exams. The big ones. And, I feel for him. It’s been (quite) a while, but I remember that exam feeling. Still makes me shiver on the inside a wee bit.
And, that means a little extra pampering is in order for the duration. A few sweet treats to keep energy levels up. Yesterday was chocolate-chip biscuit day. Today, it’s chocolate pudding.
Chocolate pudding is a favourite at Casa TSL, not least because it was one of the first dairy-free desserts I mastered when we discovered LM’s dairy allergy.
And, this one’s a corker. I know the ingredients by heart, and can’t even remember where I first came across this particular recipe.
Ever since I’ve had to be extra vigilant about the milk content of the chocolate I use in the kitchen, and since I discovered LM’s love for my wee Chocolate Macadamia Butter-Cups, Callebaut buttons* seem to have a developed permanent place in my pantry. I know, I know – a tad excessive to have a 2.5kg bag of chocolate. But, such very, very good chocolate. (I get mine from the lovely people at Paragon Foods. They deliver!)
So, back to the chocolate pudding. This recipe is an absolute doddle to make. Almost idiot-proof, even. And takes next to no time. I make it for 4 serves, but it is quite rich, so you could possibly stretch it to 6 if you aren’t feeding teenage boys or partners with a seriously sweet tooth…
1 x 400ml tin of coconut milk
1/4 cup maple syrup
1 tablespoon arrowroot powder
1/3 cup cocoa powder
2 tablespoons boiling water
2 large egg yolks
1 – 2 teaspoons vanilla extract
85 g dark chocolate buttons (or break up dark chocolate into pieces)
- Gently heat the coconut milk in a small pot.
- While the milk is doing its thing, over a medium heat, whisk the maple syrup, arrowroot powder, cocoa powder, and boiling water.
- Whisk in the egg yolks – one at a time.
- Add the heated coconut milk and whisk. Continue for 5 minutes (I set my timer) or until the mixture thickens.
- Turn off the heat and add the chocolate buttons and vanilla extract. Whisk until the chocolate has fully melted into the custard.
- Pour into your serving vessel of choice (mine cost me about $1.50 from Ikea!) and refrigerate until ready to serve.
* if you have a dairy allergy, Callebaut dark chocolate is not guaranteed 100% dairy free, but LM has no problems eating it.