Dark Chocolate Pudding: Low Sugar

This week I tried a new recipe for chocolate pudding by Melissa Clark that was featured in the New York Times. The recipe I worked out earlier with Choco Perfection was very tasty, but every time I made it I enjoyed it so much I ate a big bowl full, and the next thing you know I was suffering from horribly uncomfortable bloating. Not worth it! So I decided to figure out how to cut down the sugar and carbohydrate for this new recipe. Immediate score! Deep, dark, luscious, rich, tasty - a cross between mousse and the best pudding you've ever had .... and no tummy issues!

Dark Chocolate Pudding

Group I
2 TB butter
1 tsp vanilla extract
6 oz 85% or higher chocolate, chopped

Group II
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup xylitol or Swerve
1/2 tsp stevia extract powder
2 TB coconut palm sugar
2 TB unsweetened cocoa powder
2 TB cornstarch
1/4 tsp salt

Group III
2 large eggs

Equipment: an immersion blender or food processor

1. If using an immersion blender, put all of the ingredients from group I into the bain marie or heatproof bowl. If using a food processor, place in the bowl of the food processor.

2. In a large saucepan, combine all of the ingredients from Group I and whisk to combine. Over medium heat, bring the mixture to a low boil, whisking frequently. Continue to boil for 1-2 minutes; overcooking causes the cornstarch to stop working.

3. Meanwhile, crack the two eggs into the heat-proof measuring cup from the milk; beat lightly with a fork.

4. Pour a small quantity of the hot milk mixture into the eggs and whisk with the fork to keep the eggs from curdling. Add more hot milk mixture and whisk again. Now pour the egg mixture back into the hot milk mixture and whisk into the whole. Put the heat back on under the pan, and bring it just to the boil again.

5. Remove the mixture from the heat and pour over the chocolate, butter and vanilla. Process until smooth. (The hot milk will melt the chocolate.)

6. If in the bain marie or heatproof bowl, let cool to room temperature, then chill. If using the food processor, pour into ramekins, small bowls, or a large heatproof bowl and chill.

Serve with optional whipped cream, lightly sweetened creme fraiche, and/or chocolate shavings.

Butterscotch Pudding with Coconut Palm Sugar

Butterscotch Pudding (with vanilla bean)

Several years ago, I bought a bag of something I had never seen before from the proprietors of Coracao Confections; it was coconut palm sugar, and they were using it in their amazing line of organic, raw, low-glycemic chocolates.  Well, coconut palm sugar is now all the rage.  Dr. Oz did a segment on it on his program, promoting it as part of a weight-loss strategy (the idea being that if you evened out the highs and lows of sugar, you wouldn't get so many cravings.)

I've been using this delicious, caramel-noted sweetener in a lot of my almost sugar-free recipes; just a few spoonfuls can bring wonderful flavor and texture to the mix, boosting the flavors and texture of my sweetener trio; erythritol, xylitol, and stevia.  I was inspired in the last few weeks to invent two new pudding recipes using coconut palm sugar.  Both of them are so delicious that, frankly, I blew my own mind.

The first one uses whole cow's milk.  The second one is vegan, and uses whole coconut milk.  Either way - me-OW, that's good eats!  Just be aware that once you get started, it's very hard to stop eating this yummy stuff.  But hey, milk is full of protein and calcium, and coconut milk is very good for your immune system, and either way, it's low carb and low glycemic!


Butterscotch Pudding with Coconut Palm Sugar

Version One:  Dairy
I.
1/2 cup coconut palm sugar
1/4 tsp salt
2 TB plus 1 tsp corn starch (or tapioca starch)

II.
1 1/2 cups whole milk
1/2 cup heavy cream

III.
2 TB unsalted butter
1 tsp vanilla extract

1. In a heavy, medium-sized sauce pan, whisk the sugar, salt and starch.

2. Whisk in the milk and heavy cream. Over medium heat, whisking/stirring constantly, bring the mixture to a full boil, and then cook for one minute.

3.  Add the butter and vanilla, and stir well to combine.  Cool, pour into a heat-proof container, and chill. If you wish to prevent a "skin" from forming, you can cover the pudding with a buttered round of wax or parchment paper.

Version Two: Coconut Milk (Vegan)

I.
1/2 cup coconut palm sugar
1/4 tsp salt
2 TB plus 1 tsp corn starch (or tapioca starch)

II.
1 can of full-fat coconut milk (14 ounces)

III.

1 tsp vanilla extract


1. In a heavy, medium-sized sauce pan, whisk the sugar, salt and starch.

2. Whisk in the coconut milk. Over medium heat, whisking/stirring constantly, bring the mixture to a full boil, and then cook for one minute.

3.  Add the vanilla, and stir well to combine.  Cool, pour into a heat-proof container, and chill. If you wish to prevent a "skin" from forming, you can cover the pudding with a greased round of wax or parchment paper.

Notes:  the pudding will thicken as it cools, so don't panic if it seems thin when you have finished cooking it.   If you are really feeling expansive, you can use half of a fresh vanilla bean instead of the vanilla extract.