Sometimes when I try to come up with a new recipe, it doesn’t work out so well. These were supposed to be truffles.
But I messed with the conversions a little and ended up with not-so-solid chocolate mousse.
Adding almond flour didn’t help either. What’s a girl to do? I ate them as pudding.
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
Instructions
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.
I’m submitting this recipe to diet, desserts and dogs wellness weekend. Lets face it, dark chocolate is good for you. And the recipe is based on a recipe in my beloved anti-cancer cookbook.
What was your favorite recipe screw up?
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
Sounds like a chocolate mousse with extra protein to me. What did you use for the chocolate?
While trying to make the avocado-based chocolate pudding, I went out and bought cream of coconut instead of just sticking a can of coconut milk in the fridge–I had no idea there were so many coconut products with similar names, but dissimilar functions! Coconut cream, cream of coconut, coconut nectar…you get my drift? Anyway, I used the cream of coconut in the recipe, refrigerated, and got chocolate FROSTING instead of chocolate pudding.
Now I use 1/2 can of stirred coconut milk and 1/2 can of coconut cream in the recipe, refrig, and come out with wonderful chocolate-avocado pudding with no sugar having to be added on my part.
I often lack the experience and kitchen savvy or shall we say *cook’tuition* to save a recipe gone wrong. And even if I could save it, I’m sure it wouldn’t look so nice in the end. Unfortunately I’m allergic to almonds. :-/
Kisha Patterson-Tanski recently posted..The 6 Best Things About Being A Mom