Dark Chocolate Oat Pudding … eggless, vegetarian, indulgent, healthy. Life has such a fine balance as far as desserts and the sweet tooth goes. The advent of the holiday season makes it guilt ridden. Often you crave for something seductive, sinful and indulgent, yet cannot afford to swallow the calories that come with it.
With the festive season well underway, it’s always the more the merrier when it comes to desserts. Leave it to me, and I would pretty much try and squeeze and recreate every dessert to fit into wine glasses, or any glasses for that matter. There is something quite ethereal and fun about doing desserts in glasses. Convenient and quick too!
This dessert was no different. It was simple, quick to make, served individual portions and looked quite good. Deeply soul satisfying, smooth with beautiful texture, it’s quite delightful for an eggless chocolate pudding.
It’s also got ingredients that scream “we are good for you”. I am very fond of using oats in everything. I discovered there goodness a few years ago and have never looked back. From thickening soups to crumbing chicken, I find a way to include oats in just about every recipe I create. Sweet stuff too. From oats in cakes, cookies, biscotti, granola, I try and include them as much as possible.
Other than being a concentrated source of fibre, oats are big on anti-inflammatory and antioxidant properties. They leave you feeling full, help boost metabolism and help maintain immunity. Of course they lower cholesterol too.
Now pair them with dark chocolate and you have more magic. Dessert for one. Dark chocolate has the goodness to reduce blood pressure, improve brain function and above all, makes you feel good. Yes, it’s a spirit booster, mood elevator and makes you feel happy. So go on, INDULGE!
Dark Chocolate Oat & Walnut Pudding {eggless}
Ingredients
Dark Chocolate Oat & Walnut Pudding
- 400 g milk
- 200 ml low fat / single cream
- 30 g cocoa powder
- 35 g oats ground to fine meal
- 125 g 52% dark couverture chocolate chopped
- 75 g brown sugar
- 50 g honey
- 50 g roasted walnuts chopped
Topping
- Roasted walnut halves
- Chocolate shavings
Instructions
- Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken. Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blitz in a food processor.
- Fold the chopped walnuts through {optional}
- Pour into serving bowls / glasses.
- Cool and then chill for 4-6 hours, preferably overnight.
- Top with roasted walnuts, chocolate shavings, or even seasonal berries like blueberries, strawberries etc.
Hi Ma’am. Any suggestions for the brand of dark chocolate you use? I use Morde’s chocolates but find that the dark variant is more sweet than dark.
Hi Kriti. Morde only has chocolate compound which has trans fats. Try and find a couverture chocolate to use. Cocoakraft is one I use sometimes. http://cocoacraft.in/product/dark-chocolate-couverture-52-cocoa-content/
Hope this helps.
Hi Deeba, this is such a beautiful recipe. I love dark chocolate mouse and have made them myself in many ways, but never thought about using oats. What a very interesting idea. Certainly a recipe I like to try! What a great dessert idea for the upcoming Holidays! The pictures are absolutely stunning! Pinning this one away;)
When I here ‘oats’ first thing that comes to my mind is ‘yukkk’. But you took it to whole new level
thank you for sharing
10. Great work…keep it up
Damn, this walnut pudding looks so delicious! I can’t wait to try it myself. Thank you for sharing the details!
Hi Deeba ,i love your recipes they are so simple & quick to make.I would like to try this pudding.We at my place follow ayurvedic medicines & cooked honey is not allowed to consume.Pls give me an alternative for honey & i would also like to know what role does honey play in this recipe?
Thankyou.
Nandini
Hi Nandini, thank you so much. Honey is a sweetener here. You can either add it after cooking, or use a less bitter chocolate, or then use maple syrup/stevia etc.
Hi Deeba, the walnut pudding looks lovely and I would like to try the same. I have morde Chocolate (ch 70) is this a coverture brand good to be used ?
Hey Alysha, 70 sounds good but I’m not sure Morde does couverture. If it does, then yes, it’s good. I’ve only seen Morde Compound in the local market, and compound uses trans fats.
Hi Deeba,
Thanks for a great recipe again. What is the kind of oats you use? Is it instant or quick cooking/steel cut?
Thank you .
Shefali
Hi Shefali. Thank you so much. Quick cooking breakfast oats.
Thank you Deeba
Hey this dessert looks so yum n healthy.. can I use Amul sugar free dark chocolate n do we chill in freezer or fridge
Hey, thanks. You could use the Amul sugar free though I’ve never used it. And chill in the fridge please.
Hi Deeba,
Would you kindly advise me the low fat cream you used? Any plant based alternative for vegan?
Thanks!
Cindy
Hey Cindy, I used a 25% fat cream which is what is available here locally. You could use a full fat coconut milk or a mix of coconut milk and cream. Play with the proportions if you can with a small quantity to see how it works.
Hope this helps ♥