Wednesday, March 21, 2012

Allergy free chocolate pudding recipe (using home made chocolate)

  • 1 cup of sugar
  • 1/4 cup cocoa powder (I used the chocolate experiment #1, grinding it again)
  • 1/4 cup cornflour
  • 1 large can coconut milk
  • 1/4 tsp spices of your choice: nutmeg, cinnamon, chilli, cardamom

  • Place the sugar, spices, cocoa and cornflour in a medium saucepan.
  • Whisk together so there aren't any lumps.
  • Heat and mix in milk to create chocolate pudding.
  • Turn the heat to medium and add the coconut milk.
  • Whisk the pudding mixture continuously over a medium heat.
  • Wait for the chocolate pudding mixture to thicken.
  • When the chocolate pudding can coat the back of a metal spoon evenly the pudding is ready.
  • Don't worry if the pudding doesn't seem thick enough yet. It'll thicken up as it cools.
  • Pour into ramekins.
  • Place a sheet of plastic wrap over the pudding, pressing down gentle so that the plastic touches and covers the top of the pudding. This is to prevent a skin from forming.
  • Allow to cool for 15 minutes.
  • Refrigerate and serve.

No comments:

Post a Comment