Feb 5, 20132 min read

Old Fashioned Browned Butter Chocolate Pudding (with grain-free thickener)

This, my friends, will solve your chocolate cravings and your family will LOOOOVE you.

It has an amazingly deep cocoa flavor and is so rich, that it doesn’t take much to really fill you up! Plus, as a bonus, it’s thickened with arrowroot (though you could also use tapioca flour) and not corn starch, so it’s grain free and a wonderful dessert option for those on gluten free diets!

Old Fashioned Browned Butter Chocolate Pudding

3/4 c. coconut sugar

(or sweetener of choice. If you use a liquid sweetener, such as maple syrup, consider adding an additional 1 tsp of tapioca flour)

1.5 Tb arrowroot powder (or 1 Tb. tapioca flour

)

1/4 c. cocoa powder

1/4 tsp. salt
2 c. milk, divided
1/3 c. heavy cream
3 egg yolks
1/3 c. chocolate chips
3-4 Tb. butter, browned (see instructions)

To start, mix the sugar, tapioca flour, cocoa and salt in a small bowl until thoroughly combined. Add in ONE cup of the milk as well as the eggs, and mix thoroughly. It should look somethin’ like this:

Set that aside, and bring the remaining 1c. of milk, the cream and the vanilla just to a boil. I watch for the little bubbles that start to form on the edge of the milk, so I know that it’s just about to simmer.

As soon as that happens, bring the heat down to low, and s l o w l y pour in the sugar/cocoa/egg mixture, stirring the entire time.

Once you’ve poured in all of the cocoa mixture, turn the heat back to medium/high and keep on stirrin’ and don’t stop!! it will start to foam while it simmers and will be very runny, like this:

But after about 3-4 minutes of simmering, it will suddenly thicken up to the consistency of mayo and will become slick and shiny looking, like this:

That’s when you’re basically done. If you like your pudding to be really thick, you can continue to simmer for another minute or two. Otherwise, turn off the heat, add in the chocolate chips and the butter and stir well so that they melt in completely.

BUT WAIT.

To make this truly amazing, once you have turned off the pudding, allow it to set. Meanwhile, in a small stainless steel pan (preferably) melt the butter over low heat until it starts to barely turn brown (this gives it a rich, deep flavor). Add it into the pudding with the chocolate chips, and then, here’s where you have 2 options:

1. Show incredible self restraint and allow the pudding to chill nicely in glass dishes until you are ready to serve.

2. Stick a spoon into the pot, blow on your spoon so that you don’t burn your face off. Eat pudding.

I really can’t tell you what the fridge shelf-life of this pudding is. sorry.

(he’s the reason we don’t have leftovers…)