Chocolate Black Pudding

This is a dessert - no porkblood in sight. And we had Pudding mit Gabel.

I have a box of VanHouten Intense Black Cocoa. This is the first time I used it for pudding.

My friend is coming tonight and she loves pudding when the milk is free of lactose. I bought this kind together with lactose free double cream at the supermarket. I prepsred 3 different kinds of pudding, one better than the other.

The intense black cocoa has only 10% of cocoa butter and tends to be a bit bitter. It needs more sugar and some other flavours.

I used 60 % dark chocolate, Nescafe ranuals and vanilla extract to cope.

Recipe:

500 ml whole lactose free fresh milk

100 ml lactose free double cream

3 tbsp VanHouten intense black cocoa

65 g cornstarch

55 g sugar

40 g 60% chocolate

1 tbsp Nescafe

2 tsp vanilla extract

1 egg separated

Add cream to the milk and pour about 450 ml of it in a pot. Add broken down chocolate and coffee and bring to a boil. Stir often.

Mix the sugar, starch, vanilla, cocoa in the remaining cold milk and make sure everything is well incorporated. 

When the milk nearly boils, add the mix and stir with a whisk. Reduce the heat and cook until the starch binds the pudding. It will take a couple of minutes.

Get the pot off the heat and stir in the egg yolk. Beat up the egg white and carefully fold it in.

Place klingfilm on top to prevent a skin. Both our favourite was the black one.