Chocolate Pudding with Almonds

Name: Chocolate Pudding with Almonds
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps canola oil; 79 milliliters cocoa powder; 3 Tbsps cornstarch; 1 teaspoon dark rum; 118 milliliters granulated sugar; 118 milliliters heavy cream; 237 milliliters heavy cream; 0 teaspoons kosher salt; 6 servings Kosher salt; 1 Tbsp powdered sugar; 59 milliliters semisweet chocolate chips; 118 milliliters slivered almonds; 1 teaspoon vanilla extract; 118 milliliters warm water; 296 milliliters whole milk, divided

Need a gluten free dessert? Chocolate Pudding with Almonds could be a tremendous recipe to try. One serving contains 516 calories, 6g of protein, and 41g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up vanillan extract, cocoa powder, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 12 hours and 35 minutes.

Instructions

Watch how to make this recipe.

In a large saucepan, combine the sugar, cocoa powder, salt and warm water.

Ingredients you will need

Cocoa Powder

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk to blend and bring to a gentle simmer over medium heat.

Equipment you will use

Whisk

Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.

Ingredients you will need

Heavy Cream

Chocolate

Milk

Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks.

Ingredients you will need

Corn Starch

Chocolate

Milk

Equipment you will use

Wooden Spoon

Whisk

Bowl

Remove from the heat. Taste and add the vanilla and rum.

Ingredients you will need

Vanilla

Rum

Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.

Ingredients you will need

Coffee

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Whisk

Bowl

Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.

Ingredients you will need

Vanilla

Sugar

Equipment you will use

Whisk

When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.

Ingredients you will need

Almonds

Salt

Cooking Oil

Equipment you will use

Kitchen Towels

Slotted Spoon

Paper Towels

Frying Pan

Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side.

Ingredients you will need

Whipped Cream