Dark Chocolate Oat & Walnut Pudding {eggless}
The Dark Chocolate Oat & Walnut Pudding turned out bowl scraping good. Using oats meant that it ended up being gluten free too! {Recipe can be easily halved}.
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.