Chocolate Pudding Topped With Orange Purée

chocolate pudding

Keeping in mind the upcoming St. Valentine’s Day I wanted to make something special for my Man. We both have a very sweet tooth (guilty pleasure that is so hard to get rid of). So, I had no doubt that I had to make something chocolate-based. I found the recipe of the chocolate pudding in one of the old issues of Glamour magazine (Russian version again!:), changed some ingredients that seemed to fit there better and finally decided to add a fruit note that always goes well with the chocolate.

Of course, I can not qualify this dessert as “very healthy” due to the amount of sugar in it. But it is okay if it is meant for such a special occasion like St. Valentine’s Day or a romantic date, isn’t it?

chocolate puddingchocolate pudding

chocolate pudding

chocolate pudding

chocolate pudding

Enjoy your dessert and Happy Valentine’s Day, guys!

Chocolate Pudding Topped With Orange Purée

Serves 4
Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes
From magazine Glamour Russia


Chocolate Pudding

  • 400ml 12% coconut milk
  • 2 tablespoons corn starch
  • 2 tablespoons brown sugar
  • 4 tablespoons cacao powder
  • bunch grated almonds
  • pinch salt

Chocolate Pudding (Optional)

  • 1 shot Kahlua liqueur (OR a few drops of rum aromatizer)

Orange Purée

  • 2 oranges
  • 150g icing sugar
  • 100ml water
  • 1 tablespoon gelatine


Chocolate Pudding
1. First let's do chocolate pudding itself! Dissolve corn starch in 100 ml of coconut milk. Mix the rest of the ingredients in the rest of the coconut milk. For this purpose use a bowl that can be heated in the oven. Heat the mixture, bring it to boil. Then add milk with the corn starch to the mixture, bit it up. Let it all boil for 1,5 minutes while keeping on beating it up.
2. Pour the chocolate mixture into individual dessert cups, leave at least 1 cm for the orange purée topping. Wrap the top with plastic foil and refrigerate in the fridge for 2 hours.
Orange Purée
3. Now it's time for our orange purée. Dissolve gelatine in water, then heat it in a low temperature, do not bring it to boil! In a food processor crush the oranges and mix them with the icing sugar. When the mixture is ready, add it to the water with gelatine. Heat it all up a little bit. Let it chill for a while in the fridge.
Chocolate Pudding
4. In 15-20 minutes top our chocolate pudding with orange purée (the amount of purée used for each cup is up to your taste). Wrap the top of each cup back with plastic foil and let it chill for some time.
5. Decorate with the dark chocolate chips or candied orange skin. Serve the dessert chilled.





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