For some time I’ve wanted to make a pudding that is really rich and has body. This stuff does the trick. And…it’s pretty easy.
I threw in more eggs than you would normally have in a pudding, in an effort to thicken it more. Using whole eggs helps add to the bulk of the pudding, and ups the protein level quite a bit, too.
You can pour it into a pie crust, I used my Graham Cracker recipe, or just eat it straight out of a bowl. This is a pretty big batch, so it will make too much for one pie. You can just eat the rest of the pudding topped with a little whipped cream and sprinkled with a few nuts. I like it that way just as well (maybe even better – it makes a delicious snack!) as in a pie crust.
- 3 cup Water
- 1 cup Cream
- 8 Eggs
- 1 cup Cocoa Powder
- 1 1/2 tsp. Xantham Gum
- 1 1/2 tsp. Stevia
- 2 tsp. Vanilla
- 1/2 tsp. Salt
- 1. Add two cups of water and the cream to a large kettle and heat over medium heat.
- 2. Blend the eggs and the one cup of water until creamy, add to the heating water/cream mixture. Make sure to whisk constantly, you don't want a grainy pudding.
- 3. Sift in your cocoa powder, and add the stevia, vanilla and salt.
- 4. Once the pudding is fairly hot sprinkle in your xantham gum, and let it simmer for just a little bit. It doesn't take long for it to thicken. If you do have a grainy pudding just dump it into your blender, and the graininess will come right out, turning into a beautifully silky pudding.
- 5. Pour into prepared pie crust immediately. Set in the fridge to chill.
- 6 1/2 cups