'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Friday, May 10, 2013

Chocolate Pudding

Anything with chocolate is worth eating, right? But it is so much better when it is healthy!

One yummy "chocolate" thing we love is chocolate pudding. I never really thought about making it from scratch until we changed our eating habits. With the box stuff out of the question, I decided to try and make it myself. Turns out, it is super easy!

The best part of making things home-made is being able to customize recipes to your liking. With this pudding, you can sub out the cow's milk for a non-dairy milk if needed.

Chocolate Pudding

1/3 cup cornstarch

1/3 - 1/2 cup sugar (depending on how sweet you want it)

1/4 tsp salt

3 oz. unsweetened baking chocolate

4 cups milk

1 tsp vanilla

In a medium bowl, whisk together the cornstarch, sugar and salt. Set aside.

Roughly chop the baking chocolate (the smaller, the better - but who has the time or patience for that? It will melt faster if it is chopped smaller, but if you are too lazy - like me, you can skip this step).

Put the milk and vanilla in a saucepan. Place over medium heat and warm until tiny bubbles appear around the edges of the pan. Add the chocolate and stir until the chocolate is melted.

Slowly whisk the sugar mixture into the milk mixture until everything is smooth. Stir the mixture until it begins to thicken. Use a spatula to scrape the bottom and sides of the pan, making sure the mixture doesn't burn.

Cook the mixture until very thick - about 2 minutes. Ladle the pudding into bowls and let cool at least 30 minutes. Makes approximately 6 servings.

This pudding is super delicious all by itself or for a "fancier" dessert, you can make chocolate pudding pie. For the pie, put all of the pudding into a large bowl to cool. This will take a few hours.  Make one batch of "Healthy" pie crust. Roll out on lightly floured surface, then fit into a pie plate. Prick bottom and side of shell all over with a fork. Preheat oven to 375 degrees F. Bake on baking sheet on middle rack until pastry is set and a pale golden brown all over.

Once shell is baked, let cool completely. Mix pudding well, then fill pie shell. Cover with whipped cream (if desired) and serve!


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