freemotion
Food Guru
OK, here is my healthy chocolate pudding....do I have to measure??
I put a metal mixing bowl on top of a sauce pan of water and put in about a half cup of cornstarch and a bit of sea salt. I whisk in 6 cups of ice cold goat's milk (this will be pasteurized in the cooking process, so no worries for those who cannot get raw milk) and continue whisking as I turn the heat to high and start heating. I have my stevia, squares of unsweetened chocolate, and vanilla nearby. I have the kitchen tv on so I don't notice when my arm falls off!
Once I notice the first signs of thickening (15 minutes? 20? I seriously don't know, but it is a LOOOOOOOONG time!) I start adding the chocolate pieces and keep whisking as they melt. I add maybe six ounces? Not too sure, go by taste and what type you have and how strong it is. I'm sure you could also use baking cocoa, but I would probably add that in with the cornstarch? No clue, never did it that way.
As it gets thick and the chocolate melts, I start adding the stevia by the dropperful, you will need a lot to counteract the bitterness of the chocolate. Like a dozen droppers, full. Add and taste, add and taste. It's a tough job, but somebody has to do it.
When you are satisfied with the sweetness and the thickness, remove from heat, being careful not to get burned by the steam....take the bowl off the pan. Then whisk in the vanilla.
I like it cold, so I lay plastic wrap onto the pudding to prevent a skin from forming, all the while thinking about all the horrible chemicals that are getting into my wonderful pudding. As I type this, I think I will transfer my next batch into a heavy pitcher made of glass, so there will be less surface area on top, and either learn to like the skin or just toss it and be done with it. There. Decided. Problem solved.
Once it cools a bit, put it in the fridge if you don't eat it up hot. This is a healthy food, not a junky one, so have a big serving. Remember the carbs in the cornstarch, but it is half a cup to six cups, so don't fret too much unless you plan to make and eat a batch by yourself every day!!! Just don't let your dh spill it!!!
I plan to try it as a meringue pie with real raw eggwhites as soon as my folks are all moved in. What a nice treat that will be!
I put a metal mixing bowl on top of a sauce pan of water and put in about a half cup of cornstarch and a bit of sea salt. I whisk in 6 cups of ice cold goat's milk (this will be pasteurized in the cooking process, so no worries for those who cannot get raw milk) and continue whisking as I turn the heat to high and start heating. I have my stevia, squares of unsweetened chocolate, and vanilla nearby. I have the kitchen tv on so I don't notice when my arm falls off!
Once I notice the first signs of thickening (15 minutes? 20? I seriously don't know, but it is a LOOOOOOOONG time!) I start adding the chocolate pieces and keep whisking as they melt. I add maybe six ounces? Not too sure, go by taste and what type you have and how strong it is. I'm sure you could also use baking cocoa, but I would probably add that in with the cornstarch? No clue, never did it that way.
As it gets thick and the chocolate melts, I start adding the stevia by the dropperful, you will need a lot to counteract the bitterness of the chocolate. Like a dozen droppers, full. Add and taste, add and taste. It's a tough job, but somebody has to do it.
When you are satisfied with the sweetness and the thickness, remove from heat, being careful not to get burned by the steam....take the bowl off the pan. Then whisk in the vanilla.
I like it cold, so I lay plastic wrap onto the pudding to prevent a skin from forming, all the while thinking about all the horrible chemicals that are getting into my wonderful pudding. As I type this, I think I will transfer my next batch into a heavy pitcher made of glass, so there will be less surface area on top, and either learn to like the skin or just toss it and be done with it. There. Decided. Problem solved.
Once it cools a bit, put it in the fridge if you don't eat it up hot. This is a healthy food, not a junky one, so have a big serving. Remember the carbs in the cornstarch, but it is half a cup to six cups, so don't fret too much unless you plan to make and eat a batch by yourself every day!!! Just don't let your dh spill it!!!
I plan to try it as a meringue pie with real raw eggwhites as soon as my folks are all moved in. What a nice treat that will be!
