I was craving something sweet and chocolatey. So I whipped up a batch of chocolate pudding spiked with Godiva liqueur and topped with raw cacao nibs. The hardest part is the waiting. It has to chill for two hours before we can indulge.
1/3 C organic granulated sugar
1/3 C unsweetened cocoa powder
2 T cornstarch
Pinch of smoked sea salt
2 C whole milk
dash of ground ancho chili powder
dash of ground ginger
dash of ground cinnamon
dash of ground nutmeg
1 large egg
2 T Godiva chocolate liqueur
cacao nibs for garnishing
Whisk together the sugar, cocoa powder, cornstarch, spices and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the liqueur until the mixture is smooth.
Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
Garnish with cacao nibs. Serve with a cordial of Godiva liqueur or a strong cup of coffee.
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