Today I remembered I had left over heavy cream and decided to make dark chocolate pudding! Feel free to substitute the dark chocolate with milk chocolate, but make sure you reduce the sugar by half to compensate sweetness!
Here’s an original Shakar Bakery recipe! Makes 4 servings.
1 cup milk
2 cups heavy cream
1 cup coconut sugar
1/2cup unsweetened Ghiradelli dark chocolate
2 tbsp Corn Starch
1/2 stick organic butter
Pour milk and heavy cream into a sauce pan and cook on high until mixture begins to warm up. In a separate cup, dissolve the corn starch in a few tbsp of cold water. Add sugar and chocolate to the milk and heavy cream, stirring until the chocolate is blended into the milk. Once mixture is about to boil, slowly pour in the corn starch and stir until the pudding has thickened. Remove from heat, add butter, and mix until fully dissolved.
Pour pudding into your individual serving bowls, allow to cool to room temperature before placing into refrigerator to cool completely.
Voila! If it’s too chocolaty for you (is that even possible??) reduce the amount of chocolate to 3/4 cups