Wednesday’s New York Times featured an article by Mark Bittman on easy puddings. Since I was having a dinner party Friday night and wanted a simple dessert I thought I would try out the chocolate pudding recipe – only without the milk.
In place of the milk I used a 50/50 blend of homemade nut milk and coconut milk. Since coconut milk has a natural sweetness I halved the sugar. I toyed with subbing the sugar with something more healthy but figured this was dessert so I splurged. As my Mom says, “It’s just a little bit…only once a year!” I only had semi sweet chocolate on hand so that’s what I used – next time I would use a really dark chocolate.
The dinner guests loved it. Here’s the recipe:
* Exported from MasterCook *
Chocolate Pudding – No Dairy
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 1/2 cups nut milk — or coconut milk or combination
1/3 cup sugar — more or less to taste – you can sub sucanat, rapadura or stevia
3 tablespoons cornstarch — organic (add another Tb if you like a thick pudding) – other thickeners may also work but may take some experimenting
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract
2 ounces dark chocolate — chopped into small pieces
Whisk together first 4 ingredients in a 3 quart sauce pan. Put over medium heat and continue to whisk until thick and bubbling.
Remove from heat and stir in vanilla and chocolate. Divide into 6 small cups.
Cover tops with a small piece of parchment to avoid having a skin form. Skip this step if you like the skin. Refrigerate.
Serve chilled.
Source:
“Based on recipe in the NYT by Mark Bittman Feb 21, 2007”
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