Going through my emails this morning, I deleted some, replied to others, and filed a few under 'to read later'. One of those 'to read later' emails was today's recipe on 101 Cookbooks for chocolate pudding. I finally read the post in the late afternoon, before heading to the pool for coaching & I just had to stop at the grocery store on my way home to get some dark chocolate and make some pudding. We all need a little treat every now and then, right? It took no time to make and the hardest part was having to wait for the pudding to cool down. I did make a few modifications, like using orange juice instead of water and using coconut oil instead of butter. The latter adjustment means that coconut oil will harden the pudding when kept in the fridge and it changes the texture a bit compared with the original recipe. After the initial chilling, I let pudding 'rest' at room temperature for a bit and the texture was just fine and the taste was great, which is the most important thing, right? You can always use (grass fed) butter, which I plan on doing next time to see if I like it better than coconut oil.
Adapted from a recipe as posted on 101 Cookbooks. I think next time I will add a bit of vanilla extract too... Note that there is raw egg in the recipe, so be sure to use good quality, preferably farm fresh eggs.
- 2 eggs at room temperature
- 170 g good quality 75% dark chocolate, chopped (I used Lindt)
- 4 tbsp fresh orange juice (juice of 1 medium orange)
- 4 tablespoons coconut sugar
- 4 tablespoons coconut oil
- Pinch sea salt
- Silvered almonds, for serving (optional)
- Separate egg whites and yolks
- In a large bowl, beat the egg whites until stiff peaks are formed
- Place the chocolate, orange juice, coconut sugar, coconut oil and salt in a double broiler. Over low heat (you don't want to burn the chocolate), stir everything until melted and combined
- Remove from heat and beat in egg yolks
- Fold egg whites in gently until everything is combined smoothly
- Pour into serving bowls or glasses and chill well before serving
- Top with silvered almonds