Double Dutch Chocolate Pudding Raspberry Parfaits

Whether you are looking for something simple yet special to share with your sweetie or you've just had one of those days. This home made double chocolate pudding has you covered. 

I for one have had  'one of those days'  the kind where nothing has gone particularly, out of the ordinary wrong yet I really just want to punch something and then take a nap. Zero energy to deal with my never ending to do list and feeling defeated with just about everything from making school lunches and dinner to keeping the kids happy and entertained. We won't even talk about the 2+ hours I spent this morning trying to figure out a simple bit of HTML coding on my blog and never did get anything accomplished. 

Then there are these parfaits. On one hand, they were simple to make and tasted every bit as decadent as I'd hoped but on the other hand I had a completely different vision as to how they would photograph. How hard is it to make chocolate pudding look good? 

O.K. I'm going to   a.) Start a diary so you don't have to listen to my complaining and whining here. and    b.) pour myself a glass of wine and dig into round two of this pudding. Tomorrow is a different day after all. 

Pudding recipe from Food & Wine

TIME        20 MINUTES PLUS CHILLING                SERVES       4-6

1. 2 1/4 cups whole milk

1. 1/2 cup sugar

1. 2 tablespoons cornstarch

1. 3 tablespoons unsweetened cocoa powder

1. 1 large egg

1. 2 large egg yolks

1. 5 ounces semisweet or bittersweet chocolate, finely chopped

1. 2 tablespoons unsalted butter, cut into pieces

1. 1 teaspoon vanilla extract

1. 
   

2 cups prepared whipped cream
1-2 cups fresh raspberries







In a medium saucepan, combine 2 cups of milk with 1/4 cup of sugar and bring to a gentle boil over medium-high heat stirring occasionally.

In a small bowl, combine the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a gentle boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2-5 minutes.

In a medium bowl, whisk the whole egg with the egg yolks. Slowly pour the pudding mixture into the eggs while whisking until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.


Pour the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If not serving soon,  press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)


Layer in a parfait cup with whipped cream and fresh raspberries.



The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.

Chocolate Hazelnut Chia Seed Pudding

I'm usually not hungry at all first thing in the morning, especially when I have to wake up at 5:00 a.m. for work. You'd think I'd be used to it after 15 years of waking up at the crack of dawn to get to work and getting up with the kids, but my body, more specifically my brain are still in snooze mode until around 10:00 a.m. 

So the last thing I want to do is add to my fragile state by trying to make breakfast for myself and 4 children.

In an effort to stay away from boxed cereal I have come up with a few breakfasts that require little or no effort.

This pudding falls into the zero effort category. It has just 3 ingredients and you simply chill it over night (or for at least 4 hours) and wake up to a chocolate pudding for breakfast! Nice huh? 

What are Chia Seeds?

Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. 

Chia is very rich in omega-3 fatty acids, even more so than flax seeds.  And, unlike flax,  they do not have to be ground to make their nutrients available to the body.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, copper, iron, niacin, and zinc just to name a few.

When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

You can use any liquid you like for this pudding, some suggestions are:  almond milk, rice milk,  coconut milk and hemp milk. I have been staying away from soy milk because it is a GMO and some research suggests it may have harmful effects on your body and your hormones.

To make the pudding: 

Mix together 2 cups chocolate hazelnut milk with 1/2 cup chia seeds. Drizzle in about 3 tablespoons honey, preferably local, Organic honey. 

Let sit at room temperature for 5-10 minutes then refrigerate over night. 

You could probably eat this in as little as 1 hour after mixing buy I find that I like the consistency better after at least 6 hours.

You could definitely have this chocolate hazelnut pudding as a dessert but I suggest adding a bit more honey. Also, since chia seed is so high in protein I like this for a breakfast treat. The consistancy of this pudding is very similar to tapioca but without all the sugar.

Please head over to Mom on Time Out and vote for my recipe!

This post is linked to:

Iron Chef Mom: Chocolate Edition
Tasty Tuesdays
Just another Meatless Monday







sources:

Dr. Weil dot com