Problem was: I only had almondmilk in the fridge (watch out, name dropping coming up: Silk). I know for a fact you cannot use milk substitutes in the powdered pudding variety. It won't set. I found a recipe using grams and liters. Say what? I wasn't good in conversions. For your information: 1 liter = 33.8 oz and 100 grams = 7 Tbsp or something like that. My cooking goes more along the lines of "this looks like the right amount" and "you can never have too much vanilla extract in a sweet dish." So there you have it. Another problem was the pudding recipe I found kept its shape as in you could make it/ refrigerate it/ and dump it out on a plate and it would hold its form i.e. no spreading all over the counter. That was definitely NOT what I wanted. I was looking forward to scraping off ALL the skin and eating it! There is no skin in a jello mold. Ick.
This probably will not look appetizing but here it is... made with 100% Silk (no half and half/ real whipping cream/ milk/ etc). TA DA:
I am not the photographer of this group BUT doesn't this look yummy? This morning I went running to the refrigerator to make sure it actually firmed up but was still pudding consistency. Bingo....perfection.
Here is the recipe if you dare to make it yourself.
1 liter of milk substitute (I used Silk Almond Milk, unsweetened and used 4- 2/3 cups of Silk)
5 Tbsp. cornstarch
10 Tbsp. dark chocolate (I used 4 large squares of the Italian dark chocolate I bought ? years ago. As you add chocolate to the milk, achieve the color of chocolate you wish!)
1 tsp. salt
2 Tbsp. Splenda
1/2 - 1 tsp. vanilla (or more; I'm tellin' ya, ya can't use too much vanilla in my book!)
Whisk together 1 cup of Silk and the cornstarch. Set aside. In a large saucepan, heat the rest of the Silk (in my case 3 and 2/3 cups of Silk) and the chocolate squares or powder. While Silk is heating, add the cornstarch/ Silk mixture. Constantly stir, otherwise cornstarch sinks and clumps! Stir...stir....stir. Look at the beautiful chocolate color...need more chocolate? Well add it, girlfriend! Now add salt, stir. Add sugar substitute, stir. Stir, stir, stir till you get a rolling boil. I usually turn up the heat because I don't want to be stirring for an hour or more. Turn down heat and stir till your mixture starts to thicken. Stir a little more...maybe 3 or 4 minutes.
Take the pan off the heat and add in the vanilla. Go ahead, taste it. I did. Yummmm. So if you want chocolate soup, have at it. But, here's what I did. I poured it into the corningware and left it on the counter. A skin started forming. I won't lie; I started my happy dance. I left it on the counter for about 30 minutes and yes, I did pick up a spoon each time and dip into it. Boy even wanted a bite. He does not like chocolate pudding soup. He said "Pudding is not supposed to be hot and semi-runny." Punk; get out of my pudding and don't you dare touch that skin! I covered it with plastic wrap and put it in the fridge. This morning it is calling my name. By the way, if you are following weight watchers, it is 3 powerpoints IF you get 10 servings out of it. Today my plan is to divide it up into 10 servings and see how much that is. Of course I'm eating the skin right away so I'll count that as one serving!
Is there something from your childhood that you love and makes you do the happy dance? Is it fattening? Can you alter the recipe and not feel deprived? My mantra today is choices. Yesterday I had choices to make too. I'll tell you about it tomorrow. I hear a certain chocolate sweetie calling my name. Toodles.
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