I am a sweets lover. Pudding is one of the most uncomplicated and delicious sweets I can enjoy without feeling too guilty. Chocolate pudding also happens to be one of my man, Dan’s favorite desserts. You may have read in a previous post that I will be attending the Food Wine Conference in Orlando in a couple of weeks. When I saw that the Florida Dairy Farmers are holding a contest captioned, #makeitwithMilk I knew I had to enter and make this scrumptious pudding! Some fantastic prizes are up for grabs including a years supply of milk, reimbursement for a pass to the Food Wine Conference, an iPad mini, a Florida Dairy Farmers gift basket and your recipe featured on Floridamilk.com.
I am definitely in countdown mode for the conference. It was recently announced that Food Network star Donatella Arpaia will be our keynote speaker this year. How cool is that? I am certain I will be in food and wine heaven at this conference. Apart from looking forward to all that delicious food and wine I am hopeful that I will gain valuable information to help make my blog better. Meeting with brands, farmers, wine makers, hospitality folks and other bloggers is what it’s all about! Countdown, 14 days, 5 hours, 51 minutes!
If you know me, you know that my love of citrus, orange in particular is strong. For this recipe I paired the deep, dark black onyx chocolate with a variety of orange flavors mixed in. It is a delightful combination and this recipe comes together in no time. Deep, dark, luscious, creamy, slightly sweet, decadent, I’m in love! Make it elegant, serve it in a martini glass, serve it up in a whiskey glass for a bolder presentation, or serve it straight up in a pudding bowl. You can even eat this pudding right after it is made if you are like me and merely cannot wait! Either way, chilled or out of the pan this pudding will not disappoint!
- Pudding:
- 2 1/4 cups of milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/3 cup black onyx cocoa powder
- pinch of salt
- 2 tablespoons butter
- 1 teaspoon Mexican vanilla extract
- 1 1/2 teaspoons orange extract
- Whipped Cream:
- 1 cup heavy whipping cream
- 1 teaspoon orange zest
- 3/4 teaspoon orange flower water
- cacao nibs
- Pudding:
- Whisk together sugar, cocoa, cornstarch and salt in a medium saucepan until well mixed.
- Whisk in about 3/4 cup of the milk and still until until smooth and incorporated.
- Add in the remaining milk and continue to whisk until smooth.
- Place the pan over medium heat and cook, stirring constantly until it reaches a boil.
- Continue to cook until thick and smooth.
- Remove from heat and stir in butter and extracts.
- Pour into vessels of choice or a bowl and cover with plastic wrap, placed directly on the surface of the pudding, until chilled.
- Whipped Cream:
- Place bowl and beaters in refrigerator for about 30 minutes.
- Remove chilled bowl, beaters and whipping cream.
- Beat on high speed of a stand mixer unit soft peaks form.
- Add zest and orange water and continue whipping until stiff peaks form.
- When ready to serve place a large dollop of whipped cream on top of pudding.
- Garnish with remaining orange zest and cacao nibs if desired.
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