People love to "Frenchify" everything to sound sophisticated, for example, haricots verts when they can simply say green beans. Recently the word cremeux has been popping up in restaurant menus and blogs. One recipe I saw was Chocolat Cremeux and when I read the recipe it is simply chocolate pudding and nothing else, extra creamy perhaps, but it is just good old pudding. Reading the recipe made me crave for chocolate crem...er..pudding.
The chocolate pudding I prepared does not have egg yolks and is sort of healthier because it has cactus honey powder which is supposed to have less calories and carbs, and low glycemic index, but I am not 100 percent sure about its healthy claim. This pudding also has plain soymilk which does not alter its deep chocolate flavor nor its creamy consistency. Preparing the pudding is very easy and the snack is ready to enjoy in less than 2 hours.
½ cup cactus honey powder (or raw sugar)
½ cup unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon sea salt
1½ cups whole milk
1½ cups plain soymilk
1 teaspoons pure vanilla extract
shaved or chopped bittersweet chocolate for garnish
- In a medium saucepan, mix the cactus powder, cocoa powder, salt, and cornstarch with a wire whisk. Gradually add ½ cup of the milk, whisking constantly until smooth and lump-free. Add the rest of the milk and the soymilk and mix well.
- Turn heat on to medium high, bring mixture to a boil while whisking. Lower heat to medium and cook until the mixture has thickened, about 5 to 8 minutes, stirring and scraping the bottom of the pan with a heat-proof spatula. Turn heat off and stir in vanilla extract.
- Divide pudding into 4 glass or clear plastic containers and chill in the refrigerator for at least 1 hour. Garnish each with ½ teaspoon shaved chocolate before serving.