Egg Free Chocolate Pudding With Olive Oil And Sea Salt Recipes

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

CHOCOLATE BUDINO WITH OLIVE OIL AND SALT

Steps:

• To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat.
• Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color.
• While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes.
• Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil.
• Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours.
• In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use.
• When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt.

OLIVE OIL DARK CHOCOLATE MOUSSE

Steps:

• 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
• 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
• 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
• 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.