Chocolate Pudding a la Dorie Greenspan

Chocolate Pudding a la Dorie Greenspan

Thank you to Dorie Greenspan for this recipe that has become the most requested holiday dessert in my family! We have made it a hundred times and we never tire of it. It has been served at New Years, Hanukkah, Passover, Easter and Birthdays in our home.

 This is one of those recipes that can easily be dairy free and sugar free.

Simply replace the milk for a milk alternative and the sugar for dates or 2 packets of stevia.

The rosemary is the secret ingredient to this recipe and a family tradition that is requested every holiday!

6 cups almond milk — divided use

2 sprigs fresh rosemary

8 tablespoons sugar or for a sugar free  version- 8 dates soaked with ½  cup warm milk and then blended in a blender to a smooth paste 

5 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 large egg

5 large egg yolks

7 ounces bittersweet chocolate — melted and still warm  

2 teaspoon vanilla extract 

Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand or you can put all of it in  a bowl 

 Bring 5.5  cups of the milk  and rosemary and 4 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.As soon as the milk begins to boil, turn off and remove from heat.

While the milk is heating, put ½ cup of almond milk into a blender, then add the cocoa, and salt whirl to blend. Add remaining 4 tablespoons sugar, the egg and egg yolks into the blender and blend for 1 minute. Remove the rosemary from the milk or strain the milk and toss the rosemary.

With a low heat under the milk in a heavy pot and a whisk, slowly pour in the chocolate and egg mixture into the hot milk mixture, whisking the entire time. Add the vanilla.

Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You want the pudding to thicken, but not to boil, so lower the heat if necessary.

Pour the pudding into ramekins.  A skin will form on the top unless you put a piece of plastic am not into plastic or (actually! The skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours. Serve with Whipped Coconut Cream and berries.