14 Sep Chocolate Orange Pudding
Time: 20 mins
I first tried something like this at a vegan restaurant, and after a few attempts, think I’ve perfected my own version. The best part is that there’s only three simple ingredients, which you might very well have on hand right now.
This recipe features one of my favourite ingredients to cook with – coconut milk. Make sure you use full fat, not light, for an incredibly rich and creamy texture. It tastes a little like a Terry’s Chocolate Orange, only in vegan pudding form. Enjoy!
- 1 can (400ml) coconut milk (full fat, not light)
- 50g dark baking chocolate
- Zest of 2 oranges
- 2 teaspoons orange juice
- Heat the coconut milk over a low flame until it’s steaming and just starts to bubble.
- Add in the dark chocolate and whisk quickly until it’s completely melted.
- Add in the orange juice and orange zest.
- Simmer over a very low heat for 5 minutes, whisking often. It will thicken slightly.
- Turn off the heat and let it cool for a few minutes.
- If you have larger pieces of orange zest, you may want to run it through a sieve to remove them.
- Spoon into dessert bowls.
- Cover the bowls loosely with cellophane – this will prevent a skin from forming on the top. Allow them to cool to room temperature, then chill them in the fridge for a minimum of 4 hours before serving.
This pudding is very rich, so I recommend keeping your portion sizes on the smaller side. Decorate them with a little bit of orange zest to make them look extra special.
Watch me make this recipe: