Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Chocolate Pudding with Pink Peppercorn and Creme Fraiche. Food Styling by Victoria Walsh. (Liam Mogan for The Globe and Mail)
Chocolate Pudding with Pink Peppercorn and Creme Fraiche. Food Styling by Victoria Walsh. (Liam Mogan for The Globe and Mail)

Chocolate Pudding with Pink Peppercorn and Crème Fraîche Add to ...

Tangy crème fraîche and spicy peppercorns add a modern touch to a traditional homemade chocolate pudding.

Follow us on Twitter: @GlobeFoodWine

  • Ready time: 15 minutes (plus 2 hours refrigeration time)
  • Servings: 4

Ingredients

1/2 cup granulated sugar

3 tbsp cocoa powder

2 tbsp cornstarch

1 1/2 cups 3.8% homogenized milk

2 ounces (56 g) good-quality 70% bittersweet chocolate, coarsely chopped

1 tsp vanilla

Pinch coarse salt

2 tbsp crème fraîche

Cracked pink peppercorns

Method

Whisk sugar, cocoa and cornstarch in a medium bowl. Whisk in ½ cup of milk. Pour remaining milk into a small saucepan. Set over medium heat. When almost simmering, slowly whisk in cocoa mixture. Whisk until evenly mixed. Heat, stirring occasionally until thickened (about 3 minutes). Reduce heat if needed. Remove from heat. Sprinkle chocolate over top. Add vanilla and salt. Stir until smooth. Pour into a medium bowl. Press plastic wrap over surface of pudding. Refrigerate until cool and thickened (at least 2 hours).

Just before serving, spoon into bowls. Top with crème fraîche. Sprinkle with a tiny pinch of cracked pink peppercorns, if you like.

The pudding will keep covered and refrigerated for up to 4 days.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories