Salted “Caramel” Chocolate Pudding
Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you. Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!
- 2 oz 2 oz 2 oz Dark Chocolate, at least 99%, finely chopped
- .5 Tbsp .5 Tbsp .5 Tbsp Coconut Oil, Organic
- 1 cup 1 cup 1 cup Coconut Milk, full fat
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
- .25 tsp .25 tsp .25 tsp Sea Salt, coarse, with a smidgen left for topping
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Finely chop the chocolate.
- Melt the coconut oil over low heat. Add the chocolate and stir continuously as it melts.
- Add coconut milk and vanilla, and continue to stir until everything is incorporated. Then turn off the heat.
- Add maple syrup and 1/4 tsp salt, and mix well.
- Pour into miniature ramekins or other small dish. Place in the refrigerator for at least two hours. Sprinkle with a little salt for garnish just before serving.
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