Rich and Spicy Dark Chocolate Pudding | PCC Natural Markets

Rich and Spicy Dark Chocolate Pudding

Serves: 4

Your rating: None (17 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Cocoa powder and spices such as cinnamon and cloves are rich in antioxidants, which help counter inflammation.



In a medium bowl, stir together sugar, cocoa powder, cornstarch, salt and spices. Whisk in 1/3 cup cold milk a little at a time to create a smooth, thin paste.

In a medium saucepan, combine chocolate and remaining 1 2/3 cups milk. Bring to a simmer over low heat, stirring occasionally, until chocolate is melted. Gradually whisk cocoa paste into chocolate mixture, continuing to stir over low heat until pudding thickens. Cook for 1 minute more.

Remove pan from heat. Stir in vanilla extract.

Divide among 4 dishes and serve warm or cover the surface of the pudding directly with plastic wrap and refrigerate until fully set, about 2 hours. To serve, top each pudding with whipped cream or Greek yogurt, if desired.

Each serving: 190cal, 6g fat (4g sat), 10mg chol, 160mg sodium, 30g carb, 3g fiber, 21g sugars, 6g protein

More about: chocolate, desserts, milk, spices


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I'm not a spicy chocolate fan, so I omitted the cloves and cayenne. The result is a wonderfully rich chocolate pudding. I'm able to cut the serving size in half and still feel satisfied. Thank you for a great recipe!

Rich & spicey dark chocolate pudding

Nice, quick, soft, eggless pudding. The directions call for mixing the cocoa, corn starch & spices with 1/3 C milk to make a thin paste. I don't see how 1/3 C milk added to 1/2 C+ cocoa/corn starch makes anything but a thick, goopy paste at best. However, it does stir into the hot chocolate milk as a thick paste.

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