Seeing as I’ve been eating this big ol’ salad for three days straight now, it’s time to go back to chocolate! YAY.
I made you these little chocolate pudding cups with dollops of coconut whipped cream sweetened with a just a bit of maple syrup. I also simplified America’s pudding making technique. Or is it the entire Western world? Oh dear… but hey, my way is so much easier and the results are identical.
You put all the ingredients, minus the chopped chocolate, into one pot and whisk continuously as you bring the mixture to an almost-boil, then simply strain it through a fine mesh strainer over the chopped chocolate and whisk again until the chocolate is fully melted and combined. Cover it tightly, refrigerate overnight, and come back in the morning for breakfast. Pudding is obviously breakfast.
There are a few variations you can play with. You can either use 3 egg yolks or 2 whole eggs. I’m torn between which I prefer. Whole eggs give the pudding more body, whereas egg yolks alone make a sleeker pudding. I sound like I’m talking about shampoo, but I don’t know how else to describe it! Truth be told, most of the time I just use whatever I have on hand. I happened to have 3 egg yolks. In fact, my need to get rid of 3 egg yolks is what inspired this post in the first place, so that’s what I used. Most of the time I use 2 whole eggs because I simply cannot be bothered. Figuring out what to do with the other half of the egg is such botheration, amiright?
You can also use regular whipped cream, but coconut and chocolate! HELLO.
Along the same lines, you can use regular sugar instead of maple syrup, but again, HELLO. Raw honey, however, I would be in support of.
I highly recommend cinnamon and the darkest dark chocolate, but you can opt for only-kinda-dark chocolate. Milk chocolate is simply a travesty.
- Combine milk and beaten eggs or egg yolks in a small heavy-bottomed pot and whisk to combine. Sift in cocoa powder, corn starch, and cinnamon. Whisk again to combine. Make sure there are no visible dry bits of powder left before turning the stove on high. Whisking continuously, let the mixture slowly heat up to an almost-boil, but gradually turn the heat down to medium to prevent it from actually boiling. This should take roughly 5-8 minutes. Remove from heat when the mixture thickens.
- Place the chopped chocolate in a mixing bowl and pour the hot pudding mixture through a fine mesh sieve over the chocolate. This will remove any lingering cornstarch and cocoa powder clumps.
- Use a clean whisk to mix the chocolate into the pudding mixture, then add the maple syrup and whisk until smooth. Pour into 4 individual ramekins and cover immediately with plastic wrap. Refrigerate overnight.
- Refrigerate the can of coconut milk overnight as well. When you're ready to serve, scoop the top layer of coconut cream out of the can. Don't shake the can or mix the contents around. The cream should have naturally risen to the top, so you can just scoop it out and save the liquid portion for a smoothie.
- Whisk a tablespoon of maple syrup into the coconut cream until it is smooth and fluffy. You can use a hand mixer for this, but it's not really necessary since coconut cream is already quite thick.
- Unwrap the pudding cups and spoon dollops of coconut whipped cream over the pudding to serve.