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Indulgent Chocolate Pudding

This recipe is adapted and veganized from King Arthur Flour’s Chocolate Intemperance Pudding, which I found on the label of their triple cocoa blend cocoa powder.  The title was intriguing to me, since intemperance brings to mind a time in New England history when people were named things like Prudence and Chastity (and Temperance), and the mere thought of enjoying a chocolate treat was apt to result in having to wear a scarlet C on your chest.  Was this recipe to be an old fashioned cure for us chocolate inebriates…err, intemperates, or was is a lure to give in to our dark temptations?  I had to find out.

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Fifteen minutes later after some simple weighing, adding and stirring I discovered that King Arthur Flour was really on to an indulgent, decadent and super easy dessert.  Their version called for milk or cream, for which I substituted So Delicious Coconut Milk.  This brand is more on the milk end of the viscosity range, but I wanted to see if a thinner, lower calorie coconut milk could still yield a rich and thick consistency.  Indeed it did.

You could use full fat coconut milk if you prefer, but every time I read that nutrition label, I cringe.  My recipe as it stands serves 6 with ~325 calories and 11 grams of fat per serving.  Substitute in a 13.5 ounce can of regular coconut milk (with water to make up the rest of the 3 cup volume), and those stats jump to 420 calories and 20.5 grams of fat per serving.  If you want to use all full fat coconut milk, well, now we’re talking 513 calories and 30 grams of fat per serving and you’re officially going to have to refer to it as Intemperate Chocolate Pudding.  I’m not much of a calorie counter, but sometimes it’s prudent….

[recipe title=”Indulgent Chocolate Pudding ” servings=” 4.5 cups, about 6 servings ” time=”15 minutes active, 3 hours inactive” difficulty=”easy”]

1/2 cup cocoa powder
1 cup sugar
3 tablespoons ClearJel or cornstarch
1/4 teaspoon salt
3 cups coconut milk (see notes)
2 tablespoons espresso powder
1 cup (6 ounces) semisweet chocolate chips

Whisk together cocoa powder, sugar, ClearJel , espresso powder, and salt in a saucepan.  Add coconut milk and whisk to combine.  Place saucepan over medium heat and whisk constantly until thickened and almost boiling.  Off heat, and add chocolate chips, whisking until no chocolate lumps remain.  Allow to cool and divide amongst pudding cups.  Chill in the fridge until set (about 3 hours).

NOTES:

  • Use a coconut milk that would be appropriate for a breakfast cereal, not the thick canned stuff.  If all you have is canned, it will work in the recipe, it’s just not going to be a very healthy option.  Thin it out with water, especially if it’s full fat, but even if it’s a can of lite coconut milk.
  • Espresso powder makes chocolate taste more chocolaty, but feel free to decrease or remove the espresso powder if you are especially sensitive to caffeine.  Instead, you could use 1 tablespoon vanilla powder, vanilla paste, or vanilla extract.

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Some of you may wonder about all of the King Arthur Flour links, and whether I have any association with them or receive any benefit.  Nope.  It’s just the brand I grew up with, and I continue to be a loyal customer, even in Alaska.

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