Sunday, November 17, 2013

Amazingly scrumptious chocolate pudding recipe almost sugar free

Oh my, I just made the most amazingly scrumptious chocolate pudding! It is based on this recipe by Joy of Baking but as has become my signature thing at the moment, it is almost sugar free. This by the way does not mean it is healthy like veggies or fruit. It just doesn't contain evil refined sugar... instead I have used maple syrup and stevia. Besides not being toxic, it is also dead easy to make! Yay!

Amazingly scrumptious chocolate pudding 

Makes enough for 4 people, it's very filling
Prep time: 1,5 hours including refrigeration

Goodness I need to learn how to make pics of food... Even mickey isn't looking too happy... It tastes much better than it looks, promise!
- 2,5 tablespoons cornstarch
- 30 grams unsweetened cocoa powder
- 1/4 teaspoon salt
- 100 ml maple syrup
- 1/8 teaspoon stevia (95% steviolglycoside)
- 3 large egg yolks
- 315 ml milk
- 100 ml whipping cream
- 40 grams of dark chocolate in pieces (choose chocolate of good quality)
- 1 teaspoon pure vanilla extract
- 15 grams of butter in pieces

Mix the cornstarch with the cocoa and salt in a heat proof bowl. Mix it really well by scraping the back of the spoon over the side of the bowl until there are almost no lumps of cornstarch left. Add the stevia and the maple syrup and whisk well. Then whisk in the egg yolks until it's a uniform paste. Set aside.

Put the milk and the cream in a saucepan and bring up to boiling point. Take it off the heat and slowly whisk it into the chocolate paste.

Pour the entire mixture back into the saucepan. Cook until it thickens, keep stirring! When it has the thickness of pudding, which it will be really quick, take it off the heat and beat vigorously for a few seconds.

Stir in the butter, chocolate pieces and vanilla extract until well blended.

Pour or scoop it into a clean bowl, press a piece of baking paper over the top and refrigerate for about an hour. (The baking paper will keep it from forming a film and it won't stick.)

After the hour take the bowl out of the fridge, remove the paper and beat vigorously again. Your pudding is now done and ready to eat! Yay!

You can eat it right away or cover it and refrigerate again until needed.


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