Dieser Beitrag ist auch verfügbar auf: Deutsch (German)
Chocolate Rosemary Pudding – an easy chocolate pudding recipe
How do you make chocolate pudding from scratch?
The process of making chocolate pudding at home is easy. Chocolate Pudding is simply milk or cream, sweetened with sugar or sweetener and thickened by cooking on the stovetop. Unbaked puddings, like this one, are usually thickened with a mixture of cornstarch and egg yolks. For this recipe, I use a decent amount of Chocolate so I forego the egg. This also makes this chocolate pudding vegan if you make it with coconut milk.
I also use both cocoa and chocolate in this chocolate pudding recipe for a richer chocolate flavor. A pinch of salt further intensifies the chocolate flavor making this a dessert for grown-ups as it is also not too sweet. You can mellow it out a bit by omitting the cocoa,but why would you! Or, use semisweet chocolate instead of bittersweet. You can also omit the rosemary and stir in some instant espresso powder to go mocha pudding or dash in a slug of rum or bourbon. This easy chocolate pudding recipe is infinitely adaptable.
Do rosemary and chocolate go together?
Tips for making the best chocolate pudding at home:
- Choosing the right milk: I like whole milk. Anything lighter and it will be too thin.
- The same goes for dairy alternatives to make this a vegan chocolate pudding: I don’t recommend using soy, almond, or coconut drinks in cornstarch puddings like this one. Those often don’t boil well; they separate or don’t thicken. I used full-fat canned coconut milk quite successfully but I made sure to not boil it too much. I just heated it a bit and added the sprig.
- Pudding skin: To avoid skin, press plastic wrap or wax paper on the surface of the pudding before cooling.
- Chilling pudding quickly: If you want to serve the homemade chocolate pudding very quickly, pour it into a large shallow sheet pan and cover the whole surface with plastic or wax paper. Otherwise you’ll end up with a lot of pudding skin!
- Creamy pudding: If I make this in advance and store it in one big bowl to save room in the fridge, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This makes the pudding lighter and creamier after it has set in the fridge.
More comfort food desserts you will love
Chocolate Rosemary Pudding - an easy chocolate pudding recipe
This Chocolate Pudding with Rosemary is an easy chocolate pudding recipe made with cocoa powder, chopped chocolate and milk. No eggs! Can be made vegan!
- 500 ml milk + a couple of tbsp - 2 cups
- 100 g 70% dark chocolate chopped
- large pinch of salt
- 3 sprigs of fresh rosemary
- 4-5 tbsp sugar to taste: I like it a little bit tart
- 1 tsp vanilla
- 2 tbsp cornstarch
- 3 tbsp cocoa powder unsweetened
Bring the milk to a boil along with the rosemary sprigs and let it stand for 20 minutes so that the rosemary can give off its taste.
Then pass through a sieve and reheat milk.
Mix the sugar, starch, cocoa and salt with a few tablespoons of cold milk. When the milk comes to the boil, remove it from the stove and add the starch mixture, stirring constantly with a whisk.
Add the vanilla. In the end we add the chopped chocolateand stir until it has melted! Important: Never put the chocolate in a boiling pudding that is too hot, otherwise it will curdle !!
Pour into serving dishes (4 normal dessert glasses or 6 small) and place into the fridge! Or transfer to a bowl and cover with clingfilm.
After about 2 hours in the fridge it is set perfectly. Take it out of the fridge 15 min - half an hour before serving, as it is more aromatic at room temperature