I’ve posted a similar recipe to this, which was designed for my breakfast. While I would happily eat this to start my day, the added cream and chocolate chips do make this rather heavy and rich! However, I found this a perfect way to finish dinner – refreshing, chocolatey, and smoothly creamy.
The egg yolks enrich the custard while adding protein and omega fatty acids. Cream adds satiating fat as well as a mouth-melty texture, and the custard powder thickens this while preventing curdling (of the egg). If you’d like to make this egg-free, replace the two yolks with extra custard powder (I’d suggest 1-2 Tablespoons).
If you’re tired of my chocolate peppermint posts, you could try adding orange zest, chopped almonds, desiccated coconut, or just leave it plainly vanilla-scented. Truly, though, this is not ‘plain’, even in its simplest form! This pudding is luxurious and velvety, and so darkly-chocolatey that you won’t be left craving Cadbury.
This recipe can be gluten-free, vegan, dairy-free, nut-free, and egg-free.
Preparation time: 5 minutes (plus chilling)
Cooking time: 5 minutes
Serves 3
– 1 rounded Tablespoon custard powder (or cornstarch)
– 2 egg yolks (or 1 1/2 Tablespoons extra custard powder/ cornstarch)
– 4 Tablespoons cocoa powder
– 1/2 teaspoon ground vanilla bean, or 1 teaspoon vanilla essence
– 1-3 Tablespoons dextrose, to taste
– 4-6 Tablespoons water
– 100 ml cream (or use coconut cream)
– 300 ml milk of choice
– 1/2 teaspoon peppermint essence
– small handful low-fructose dark chocolate chunks (see my recipe in “Treats”)
Method:
1. In a saucepan, whisk together the custard powder, egg yolks, cocoa, dextrose, and vanilla powder (if using essence, add later). Whisk in enough water to form a thin paste.
2. Whisk in the cream, followed by the milk. Over a medium-low heat, cook (whisking constantly) until thickened (may take around 5 minutes). Once it’s nicely pudding-like, whisk in the peppermint essence and chocolate chips (and vanilla essence, if using), until the chocolate is melted and all is smooth. Taste to see if you’d like it sweeter/ more pepperminty, and adjust accordingly.
3. Pour into ramekins/ pretty glasses, and chill until smooth. I topped mine with mint sprigs – you can eat with extra whipped cream, chocolate chips, nuts, or whatever you’d like! Enjoy 🙂
