Recipe: Practice Chocolate Pudding

So Holly and I are consulting on our low-carb chocolate pudding recipe, to work out The Perfect Mix.  Last night, I made some that used the following:

  • 200 ml milk
  • 8oz fat free normandy fromage frais
  • 3 large tablespoons of unsweetened cocoa
  • 1 1/2 teaspoons of unflavoured gelatine crystals
  • A few (ok, about 10) shakes of Xanthan gum powder from a wee salt shaker
  • maybe 5 teaspoons of sweetener (I just kept shovelling until it was sweet enough)
  • a teaspoon of vanilla essence
  • A pinch of salt

As my method:

  1. I heated the milk in a saucepan, added the cocoa and stirred in (never allowing the milk to boil) then added the fromage frais.
  2. Then, I added the sweetener and salt.
  3. After this, I transferred the mixture into a jug which I could use a hand blender in without splattering everywhere (ie narrow with tall sides) and blended the living daylights out of it.
  4. Then I added the gelatine, and blended for another few minutes.  Seriously, you gotta keep blending!
  5. I then transferred to a tupperware container and chilled it in the fridge.  Next morning, it had a good solid set to it, but I don’t like a jelly like set, I prefer it to be more yoghurty – I put it back in the narrow jug and blended again, to give it a silkier texture.

I think Holly did something similar, but we’re still perfecting our recipe. We’ll let you know what we’ve decided on! 🙂

Mine turned out a bit bitter/sour – too much cocoa.  I’m also wondering whether the fromage frais added to that sourness at all.  The set was almost right with that amount of gelatine.  It was good in the fridge, but at room temperature the set became a little on the runny side. I shall try a version tonight with no fromage frais (milk only) and with a touch more gelatine.

Any and all suggestions gratefully received!

 

3 responses to this post.

  1. This look like a great recipe! Mine was not very sophisticated at all:

    1/2 tsp powdered gelatin
    1 tbsp cocoa powder
    3 tbsp fromage frais
    1 and 1/2 tbsp sweetener

    I mixed the gelatine with a small splash of hot water to melt it. I then mixed in the cocoa powder and when it was cool I stirred through the fromage frais and sweetener.

    It was very chocolatey but the consistency wasn’t great, i left it in the fridge overnight and it went quite lumpy.

    Will try again, using less gelatine and maybe incorporating an egg in it somewhere?!

    Reply

  2. OK, so I had another go at this last night and tested it today:

    3 egg whites
    4 tbsp fromage frais
    3 tbsp low fat cocoa powder
    3 tbsp sweetener
    1/2 tsp gelatine

    Whip the egg whites in a bowl until peaks form
    Melt gelatin in small amount of water
    Mix the fromage frais with the cocoa powder and sweetener until well mixed (add more sweetener if necessary after tasting)
    Add egg whites and gelatine mixture to the fromage frais mixture and mix well.
    Set in fridge

    It was yummy but not quite what we are hoping for. I ate it thinking, ‘this is a yummy creamy mousse type pudding’ and then when I reviewed the recipe I realised this was because it was a creamy mousse recipe!!!
    More experiments this weekend.

    Reply

  3. Hey,
    I tried your recipe out but used less gelatine, only 1 tsp as opposed to your a and a half. I also didn’t use the xantham gum (didn’t have any) and I have to say it was brilliant!
    It made a thick pudding and although it was a little jelly like it was generally very good and quite similar to those yummy Gu chocolate pot puddings…….seriously, I dream about those things!

    Reply

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