Our home has made a giant new step in 2018! I am proud to say that we are a Ketogenic Household NOW!!! But with this new eating style, came some challenges. Not everyone was so excited about doing with out certain things….like pudding and sweets. But like all good momma’s, I am doing my best to help fill the void and make things easier for Stoney. Chocolate pudding is one of those things that he takes in his lunch every day. The internet is flooded with all kinds of chocolate pudding recipes with avocado. But when avocados cost $1.75 each, I had to come up with a different option. So this is what I came up with.
In a pan, whisk together the sugar, cocoa powder, salt, water and 1 cup of heavy whipping cream. Place on the stove and cook over medium low heat. Stir slowly so the sugars don’t burn.
Whip the egg yolk until light yellow in color. Add in 1/2 cup of heavy whipping cream into the eggs. Set aside.
Once the mix is bubbly, temper the eggs with the chocolate mixture. (To temper eggs, all you need to do is take some of the hot mixture and pour slowly into the eggs while stirring the eggs constantly. This will keep the eggs from turning into scrambled eggs in your pudding) Stir the tempered eggs into the chocolate and stir constantly so you do not get scrambled eggs in the chocolate.
Sprinkle Konjac Glucomannan Powder over the top of the chocolate and whisk in. This will help thicken the pudding.
Cook the pudding until you have reached desired thickness. I like to use a rubber spatula to check the thickness. I just put some on the spatula and run my finger down the middle to make sure the pudding is thick and doesn’t run together.
Place in a bowl and place plastic wrap directly on the top of the pudding so you do not develop a skin on top. Place in the refrigerator until chilled completely.