This 15 minute, egg-free chocolate pudding is silky smooth with a sophisticated cardamom flavour.
The chocolate and cardamom work wonderfully well together.
Cardamom is one of those spices which work incredibly well in sweet and savoury dishes. Popular in Indian and Middle Eastern cuisine – and in Sweden where it is used in cakes, pastries, to flavour drinks and savoury dishes.
The pods and seeds are used to add an exotic intense and complex flavour. They are best used smashed/crushed to release the full flavour. The pods do not pulverise well in a grinder and I would stay away from store-bought powder which is not nearly as flavoursome as the whole pods.
Simply crush a couple of pods to expose the seeds inside and then add them to the milk. As it heats, the cardamom’s unique aroma and flavour is released. Before the milk is added to the chocolate mixture, remove the pods with a spoon or strainer.
This pudding can be served straight away, or chilled. Enjoy!
Chocolate cardamom pudding
- 1/2 cup cocoa powder, unsweetened
- 1/3 cup cornstarch
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 3 cups warm milk
- 2 pods cardamom, crushed
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla essence
- In a small saucepan, warm the milk and add the crushed cardamom pods (using pods and seeds). Before it starts to boil, remove from heat and strain away the cardamom. Set the warm milk aside.
- In a small saucepan, combine the cocoa powder, sugar, salt, and cornstarch. Turn the heat on to medium and slowly pour and blend the milk into the dry ingredients, keep stirring. Allow to boil for one minute only, stirring as it thickens. Remove from heat.
- Add butter and vanilla essence, stirring well into mix. Pour into little pots and allow to set on the counter, or refrigerate till set (around 10 minutes).
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