Deep Chocolate Pudding with Balsamic Berries
That one quick dessert that comes together simply with staple pantry ingredients, this is that recipe. Chocolate and berries are beautiful together, but this basic pudding is a canvas for any flavour. Think salted caramel and praline, think a whipped coffee mascarpone, some Kahlua sneaked in perhaps, a garam masala infused pudding with a whipped orange frosting. The pudding is quite delightful warm too.
Equipment
- saucepan
- whisk
- Stove top
- dessert glasses
- electric hand whipper
- strainer
Ingredients
Pudding
- 2 cups milk
- 3 tbsp cocoa
- 2 tsp cornflour
- ½ tsp agar agar
- 3-4 tbsp jaggery {to taste}
- 100 g 72% bittersweet chocolate chopped, room temperature
Balsamic berries
- 200 g strawberries diced
- 200 g blueberries
- 2 tbsp brown sugar
- 2 tbsp water
- 1 tbsp balsamic vinegar
Whipped almond cream
- 150 g cream {Amul/20% fat} chilled
- 2 tbsp icing sugar
- Few drops almond essence {or vanilla extract/orange zest/lime zest}
Instructions
Pudding
- With a balloon whisk, mix together all the ingredients except the chocolate in a heavy bottom saucepan.
- Place over low heat and bring to a simmering boil. STIR CONSTANTLY using an offset spatula for 5-7 minutes until it begins to thicken slightly like a flowing custard.
- Take off heat. Add the chocolate and stir until the chocolate melts.
- Strain and cool to room temperature, whisking now and then to keep a skin from setting on top. Alternatively, cool over an ice bath.
- Once cool, pour into dessert bowls/stem glasses. Chill for 30 minutes until set, then top with balsamic berries and whipped almond cream.
- Top with fresh berries.
Balsamic berries
- Place all ingredients in a saucepan and simmer until syruppy and shiny. Remove to a glass bowl and cool completely. It will thicken a little as it cools.
Whipped almond cream
- Whip together at high speed until light and mousse like.
Notes
Note: Reduce the jaggery if using sweeter chocolate. Perhaps stir in the sweetener in the end as required.