6 T. sugar
1/2 c. unsweetened cocoa
6 T. cornstarch
pinch salt
3 c. cashew milk (almond, rice, soy or cow milk would work as well)
6 T. corn syrup (Karo light)
3 egg whites
1 T. vanilla extract
1. In a small bowl, beat the egg whites until frothy. Set aside.
2. In the top pot in a double boiler, whisk together the first four ingredients well. Slowly add milk and corn syrup while whisking until well blended. Scrape around the edges and bottom of the pan with a spatula to ensure it is all blended. Set pan over boiling water and cook, whisking constantly, until mixture becomes very thick. Remove from heat.
3. Drop several large spoonfulls of hot pudding into the egg whites to temper them. Add egg whites and vanilla to the pudding and whisk well to combine. Put the top pot back on the boiling water and whisk constantly while heating through for about 2 minutes more.
4. Remove from heat, allow to cool slightly and pour into containers. Put in the fridge to chill.
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This pudding is AMAZING. Thick, incredibly rich, and very creamy. By far the best chocolate pudding I've ever had.
Adapted from a recipe by Heather Van Vorous.
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