But I messed with the conversions a little and ended up with not-so-solid chocolate mousse.
Probably would work out just as well if you didn’t add the almond flour, but that’s protein. It’s good for you.
As for the green tea, the chocolate really overpowers the flavor. But I think some of the antioxidant properties are maintained in this pudding. See, good for you.
By the way, this recipe is adapted from one of my favorite French Canadian language recipe books: Cuisiner avec les Aliments contre le Cancer. I believe that Cooking with Foods That Fight Cancer is the English language equivalent.
Green tea chocolate truffle pudding
Prep Time: 10 min
Cook Time: 2 hours
Keywords: dessert gluten-free vegan vegetarian chocolate pudding
Ingredients (Serves 4)
- 1 cup non-dairy milk
- 2 bags green tea
- 1 1/2 cup 60% to 70% chocolate
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
Simmer packets of green tea in non-dairy milk and vanilla until boiling.
Pour boiling milk on chocolate. Stir well for 2 minutes.
Let sit for 2 hours at ambient temperature. Mix in almond flour. Serve.
What was your favorite recipe screw up?