When a craving for Double Dark Chocolate Pudding hits & you don’t have enough milk, can you improvise with Almond Milk? Yes! Will my husband notice? Well…
Will he or won’t he?
I had a craving…one that could only be filled with chocolate pudding. There wasn’t any question about whether I’d use the boxed kind (perish the thought!). No…good, rich, Double Dark Chocolate Pudding is what I wanted, so I headed to the kitchen to gather the ingredients. Sugar…check. Dark chocolate cocoa powder…yup. Heavy cream…always. Milk…uhm…oh no! Not enough! Well, part of the creativity of cooking is…what can I use to improvise for a certain ingredient? Part of the challenge of cooking is…will it work?
I normally don’t drink milk anymore becausemy tummy doesn’t like it. My husband can and does drink milk, so we usually have it in the house (I can tolerate cream or milk products that have been cooked…go figure). What I do keep in the house for me to drink is Almond Milk (unsweetened vanilla, if we’re getting specific), but my husband doesn’t like the taste (remember how picky my family is?). So the question became, if I used Almond Milk in place of milk in my pudding, would he notice? Or would he make a face and back away slowly? How badly did I want pudding that I’d risk it? I decided to go ahead with it, but would only make a half recipe…no sense wasting ingredients if it didn’t work. And I’d give it to my husband without advanced notice. Yes, at times I can be sneaky that way.
This Double Dark Chocolate Pudding recipe is very easy to make…you whisk dry ingredients in a saucepan, slowly add milk and cream, then heat the mixture. Once it steams, you add in chopped dark chocolate (good quality, please!) and stir until it thickens, then remove it from the heat and add vanilla. That’s it! The whole process doesn’t take more than about 10-15 minutes. There are no egg yolks in this recipe, yet the final product is rich, creamy, and oh so delicious. The hardest part is waiting for it to chill!
Double Dark Chocolate Pudding
- 1/2 cup granulated sugar (3-1/2 oz, 100g)
- 3 Tbsp cornstarch (24g)
- 1/4 cup dark chocolate cocoa powder (3/4 oz, 21g)
- 1/8 tsp salt
- 1-1/2 cup 1% milk or Unsweetened Vanilla Almond Milk
- 1/2 cup heavy cream
- 2 oz dark chocolate, (56g), chopped
- 1 tsp vanilla extract
- whipped cream, for garnish
- dark chocolate shavings or cocoa powder, for garnish
- In a small saucepan, whisk sugar, cornstarch, cocoa powder and salt together until combined (stamp out any lumps).
- Combine milk (or Almond Milk) and cream in a measuring cup; slowly stream into dry ingredients, whisking to prevent lumps.
- Place over medium high heat and whisk until mixture starts to steam.
- Sprinkle in chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened. Remove from heat and stir in vanilla extract.
- Pour into serving dishes. Place plastic wrap directly onto pudding (if desired) and refrigerate until completely chilled, approximately 2 hours.
- Top with sweetened whipped cream and dark chocolate shavings or sifted cocoa powder.
(So did he notice?)
Glad you asked…he enjoyed his Double Dark Chocolate Pudding just as much as I did! When I told him about my experiment, he was surprised that the richness of the dark chocolate completely overshadowed any slight aftertaste the Almond Milk might have added. Will I try improvising in the kitchen again? Well, the trick to improvisation is always saying “yes” to whatever the situation is, so when the need arises again…YES!
Slainté! L’chaim! Cheers!