Chocolate Pudding Recipe
Pudding! Chocolate pots a recipe developed by the wonderful New Zealand food writer, Kelly Gibney for us! Ideal to make, just generally all the time.
Chocolate pots de creme
1 cup full-cream milk
1 cup fresh cream
5 egg yolks, whisked
2 tablespoons coconut sugar
185g dark chocolate (50-65% is ideal), finely chopped
To serve: whipped cream, fresh raspberries, roughly chopped pistachios
Add the milk and cream in a saucepan. Place over a medium heat until very hot but not boiling. Remove from the heat.
Pour 1/4 cup of the hot milk into the egg yolks slowly and whisk together. Add another 1/2 cup and whisk again. Add the egg yolk mixture into the remaining hot milk slowly and whisk constantly. Return saucepan to medium-low heat and cook for a few minutes until the custard coats the back of a spoon.
Remove from the heat and whisk in the sugar. Add the chocolate and give it a minute to melt in the custard before whisking until smooth.
Pour through a sieve (to remove any lumps) into a jug.
Pour into (our Bibby!) tea cups and place in the fridge to set for at least 2 hours and up to 24 hours prior to serving. Remove from the fridge 20 minutes before serving. Top with whipped cream, fresh berries and chopped pistachios - fills 5 - 6 cups.