If you need to impress someone or are cooking for a special occasion….this is a winner!!! It’s a really indulgent dessert; it’s rich, dark, creamy and not overly sweet. Pretty much my perfect chocolate pudding!!
It’s not too tricky to make either but there are a few things to note before you start.
The coconut ‘whip’ that sits on top of the custard is best made using the white coconut ‘cream’ which separates out from the milk in the tin. If you put your tins in the fridge overnight, this cream is much easier to extract because it hardens. However, this is not an essential step. I was not organised enough to do this and managed fine. Just keep the tin upright (don’t shake it) and spoon out the cream from the top into a bowl. You can then freeze this while you get on with making the custard which does not require chilled coconut cream.
You can use any dark chocolate to make this dessert, but the better quality chocolate you use, the better the end result will be. We opted for a Whittakers 72% Dark Fair Trade bar which was easy to buy at the shops along with all the other ingredients.
I made 8 portions out of this recipe. You can use any ramekins, jars, glasses or pots to serve these in but I went with a mixture including a bit of retro martini glass action…!!!
You can also top the chocolate pudding with anything you like. I used grated chocolate but I think roasted nuts or sour cherries would also be wonderful.
Ingredients
350ml Porter
4 large egg yolks
500ml coconut cream
115g high quality dark chocolate (around 70%)
170g coconut sugar
4 Tbsp icing sugar
Method
1. Put the coconut sugar and egg yolks in a large bowl and whisk to combine. An electric whisk is good for this as the mixture is quite firm but a hand whisk and some elbow grease will work just as well. You want the sugar to turn pale, and be well combined with the egg yolks.
2. Pour 120ml of Porter and 300ml of coconut cream into a saucepan and heat gently, stirring occasionally until bubbles begin to form around the edges of the pan.
3. Break or chop the chocolate into small pieces. When the bubbles appear, remove the pan from the heat and add the chocolate to the coconut cream mixture. Stir until the chocolate has melted and the mixture is smooth.
4. Slowly pour the coconut cream mixture into the eggs and sugar, whisking constantly as you pour.
5. Return the mixture to the saucepan and place on a low heat. Stir constantly for around ten minutes, until the mixture thickens up enough to coat the back of a spoon.
6. Pour your custard mixture into your chosen vessels. Allow to cool and refrigerate for a few hours or until lightly set.
7. Bring 230ml of Porter to the boil and simmer until reduced to about 2 Tbsp. Be careful not to over reduce or you’ll end up with a very sticky pan.
8. Spoon 200ml of your thick white coconut cream into a bowl and add in 4 Tbsp of icing sugar (freeze at this stage if you’re using room temperature coconut cream). Whisk until you get a thick, smooth consistency.
9. Add in your Porter reduction and whisk again.
10. Get your jars out of the fridge and spoon a dollop of whipped coconut cream on top of each portion.
11. Garnish with chocolate shavings (or whatever you like) and …….enjoy!!
Looking for an easier way to get your chocolate fix then try this Easy Chocolate Treats recipe that can be knocked up in about 5 minutes.
