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Dark Chocolate Pudding with Pears
Say by by to store-bough pudding. This one is so so delicious, creamy and rich in flavor that we promise you won't buy store-bought puddings anymore. The preparation is as easy as it gets. You only need a saucepan and a small bowl (for eggs and milk). We prefer dark chocolate, but making this treat with milk chocolate will be just as delicious. You can cool the pudding quickly in a freezer, that will take 15 minutes, or slowly in a fridge overnight or for at least 45 minutes. It’s not neccesary to make the topping, but we highly reccomend it, especially if you are hosting or if you really want to indulge. This one with pears is incredible, but you can also use chopped hazelnuts, cacao nibs, berries (fresh or frozen) or orange in winter. Delicious, homemade, luscious, extra creamy and rich in flavor.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    15
    minutes
  • cool:
    60
    minutes

METHOD

  • Dry and wet ingredients

    Combine dry ingredients in a saucepan (sugar, salt, cinnamon powder, corn starch, unsweetened cacao powder). In a bowl, whisk together milk and eggs. Pour the wet ingredients (milk and eggs) into the saucepan with dry ingredients. Whisk to combine.

  • Cook

    Place the saucepan with the pudding mixture over high heat, add the butter and whisk to incorporate. It's super important to whisk all the time while the pudding is on the stove, or it will easily get burnt. It's especially important to scrape the bottom of the saucepan well. Bring to a boil, then cook for 1 minute, whisking constantly. Remove from the heat.

  • Add the chocolate

    Add the chocolate and continue to whisk until the chocolate melts completely. Optionally, add your favorite liqueur. We used coconut liqueur because we love the taste but you can use any flavor you like.

  • Pour into serving bowls

    Divide the chocolate pudding between six nice jars or bowls. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Freeze until chilled and firm for 15 minutes, or refrigerate for 45 minutes or even better, overnight.

  • Pears topping

    Cut the pears in half and remove the seeds. Add the pears to a pan with the cut side down and set over medium heat. Add the honey and gently coat them in honey while they are cooking for 3 minutes. Remove from the heat and let the pears cool completely.

    Tip
    Remove the skin after cooking (after cooling) if you prefer your pears softer.
  • Serve

    Serve your chilled dark chocolate pudding with honey pears, whipped cream, chopped hazelnut and cacao nibs. Enjoy. Store any leftovers in a fridge for up to 2 - 3 days.

Dark Chocolate Pudding with Pears, cream and cacao nibs

Dark Chocolate Pudding with Pears, cream and cacao nibs

Dark Chocolate Pudding with Pears, cream and cacao nibs

Dark Chocolate Pudding with Pears, cream and cacao nibs

 

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