Sometimes I just want a chocolate fix and this is a good way to get it. I like to thoroughly chill this pudding overnight. Top with whipped cream, or my Creme Fraiche if desired.
This quick and easy recipe will show you how to make a low-carb chocolate pudding at home. Using both large egg yolks and a little cornstarch gives the pudding a luxurious, silky and thick custardy texture that we all love. Using both yields the best results. Using corn starch will add 2 g carbs to the entire recipe and 0.5 g carbs per serving extra.
To prevent a skin from forming on top of the chocolate, place a piece of plastic wrap over the surface and touching the surface of the pudding.
Keep the pudding in the ramekins in the fridge.
Making the chocolate pudding mixture with unsweetened cocoa powder as well as chocolate chips ensures you have a nice thick chocolate pudding recipe with a rich chocolate flavor. Homemade chocolate pudding is a great way to get a low-carb pudding fix that tastes so good. It makes a great dessert, especially with a dollop of whipped cream or my creme fraiche on top. This is such an easy chocolate pudding recipe but it takes a few hrs in the fridge to set up well. As a result, you can see that you could potentially make a chocolate pie with this mixture and your favorite pie crust. You can use bittersweet chocolate instead of chocolate chips; however, you will need to sweeten the pudding a bit more. 1/4 cup chocolate chips weighs 2 ounces. A teaspoon vanilla extract (or double that) flavors the chocolate pudding with some vanilla notes.
I used heavy cream; however, if you are a moderate low-carber you can use half whole milk and thus reduce the calories a bit. You can use cold milk out of the fridge. The cups milk normally used in chocolate pudding are replaced with heavy cream and water in my recipe.
If you like you can layer your pudding with an almond crust, then pudding and then whipped cream topping. A teaspoon of vanilla extract or double that amount flavors this pudding with some vanilla notes to it. This batch of pudding will fly, but do keep it in the refrigerator before serving.
It is strange but this pudding is brought to a full boil after the egg yolks are incorporated. It takes mins to thicken. Normally high-carb chocolate puddings are made with tablespoons cornstarch, but I use very little in comparison - just 1 tsp (5 mL) which is 2 g carbs and thus 0.5 g carbs per serving when divided by 4.
I have not tried making this pudding with non-dairy milk or coconut milks, but I suspect it will be a very dark chocolate tasting pudding - i.e. a strong chocolate taste which will need to be sweetened according.
You can prep this pudding in the morning and have the pudding ready by supper time.
1/3
cup cocoa powder (75 mL)
1 cup heavy cream, divided (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 cup water (250 mL)
2 tsp unflavored gelatin (10 mL)
1 tsp cornstarch, optional (5 mL)
3 egg yolks
1/8
tsp salt 0.5 mL)
1/4
cup sugarless chocolate chips, melted (60 mL)
1 tbsp unsalted butter (15 ml)
2 tsp vanilla extract L10 mL)
Garnish:
Freshly whipped cream
Chocolate shavings
Into
medium saucepan, sift cocoa. Slowly
whisk in 1/2 cup (125 mL) cream, sweetener and 1 cup (250
mL) water (use 2 tbsp (30 mL) of this amount of water to soften gelatin in a small bowl) and add
the softened gelatin. Cook over medium
high heat briefly. Then lower heat and
simmer, stirring constantly. Set aside.
In
large bowl, whisk together remaining cream, cornstarch (if using), egg yolks
and salt until smooth and well combined.
Add to saucepan and whisk bringing the pudding to a boil. Simmer while whisking until thickened. Remove from heat and stir in chocolate chips,
butter and vanilla extract. Pour into 4
ramekins. Cover surface with plastic wrap
touching the surface of the pudding to prevent a skin from forming. Chill overnight. Garnish with freshly whipped cream and
chocolate shavings, if desired.
Yield: 4 servings
1
serving
322
calories
6.2
g protein
29.9
g fat
3.3 g fiber
3.7 g net carbs
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