Chocolate and pudding go together like strawberries and cream; then salt and chocolate is iconic of course. An all-time classic, chocolate pudding is an American fave. I use amazing dark Callebaut chocolate, but you could go milk chocolate if you really want to. Just don’t send me an email laden with disappointment! And of course, it goes without saying that Chocolate Pudding is the perfect filling for a pie or base for an ice cream...or topping for a crazy pavlova!
I lost count of the number of times I have made this around the country with Murray River Salt as I cook with them at Good Food and Wine etc. It is so good and so simple. We always make the dairy free one, just to be easier for the crowds that mob us for a taste, then we run no risk of inadvertently dairy-ing someone against their wishes! Anyway, originally from Tenina's America the cookbook, (still available in my store) get onto it kids!
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Need
- 300 Grams chocolate dark, in pieces BUY
- 3 eggs
- 150 Grams raw caster sugar BUY
- 250 Grams full-cream milk (sub in coconut milk for dairy free)
- 350 Grams cream (or sub in coconut cream for dairy free) BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes plus some, to garnish BUY
- Whipped cream, to garnish
- berries to garnish if desired
Do
- 1
Place chocolate, eggs, caster sugar, milk, cream, vanilla paste and a pinch of salt into the Thermomix bowl and cook 4 minutes/50°C/speed 4.
- 2
Cook 6 minutes/80°C/speed 4.
- 3
Cook 4 minutes/90°C/speed 4.
- 4
Divide between dessert glasses.
- 5
Chill.
- 6
Finish with whipped cream and salt flakes.
