Wednesday, January 14, 2015

Dessert I Roasted Cocoa and Chia Seed Pudding



I know what you're going to ask me: what in the world is roasted cocoa? It's exactly what you think - slow roasting cocoa powder in the oven, so that its flavours deepen and the result is a beautifully deep dark powder.

I've obsessed with roasted cocoa ever since I read this Dan Lepard piece in The Guardian  where he explains all that happens to the cocoa powder when it's roasting. 

The trick to roast cocoa, is not to be afraid. It's like making caramel, so there's a fine line between things getting burnt and the powder getting roasted. But don't worry, trust your instinct. You'll know where to stop. 



Now that I've been roasting cocoa for over a year, I've made roasted cocoa cakes and cookies, all of which just turn out so deep and moreish that I can't help but making it over and over. This time after roasting a batch for some cake, I had some leftover which I decided to make into a low fat low calorie pudding. 

And it worked. This pudding is so easy to make and can totally be kept in the refrigerator for a few days. It works as well with Stevia or Splenda as it does with sugar, so really you can pick.  And it's eggless! 

I added some Chia seeds to it because they were in my line of sight. I think  mashing a banana into it would make it even better or some caramelised walnuts. What ever you do, do top it with some low fat cream for a dessert so decadent and delicious, you'll thank me later.




Roasted Cocoa and Chia Seed Pudding
Serves 6

Ingredients
1 1/2 plus 1/2 cup low fat milk
1/3 cup roasted cocoa
1/2 cup sugar
2 tblsp corn starch
1 tsp vanilla extract
3 tsp chia seeds
1/2 cup water
Sweetened whipped cream
extra Chia seeds for serving

Method

1. In a small bowl mix the Chia seeds and water and keep aside.
2. In a large saucepan add 1 1/2 cups of milk, sugar and roasted cocoa and mix well. Bring to a boil. Let it simmer. 
3. Meanwhile mix the cornstarch with the remaining milk and make a thick paste. Add this gently to the cocoa milk mix.
4. Let the cocoa mix thicken, add the vanilla extract to it. Turn off the heat and add chia seeds into this mix. 
5. Pour into individual serving bowls/glasses and set aside to cool for three to four hours.
6. When you're ready to serve top with whipped cream and sprinkle chia seeds over it. 




1 comment:

  1. Wow delicious dish. Just love it. The texture, color and the shape are perfect. M dying to have it. Thanks a ton for sharing.

    ReplyDelete

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