Cooking is my salvation. During good times and bad times and everything in between, the kitchen is where I find solace. But it’s been a while since I’ve cooked, so rather than dive in, I’m taking baby steps.
And because chocolate always makes everything better, this two-ingredient chocolate pudding from Elana’s Pantry seems to be the perfect place to start. It’s quick and easy and requires only two ingredients that I have in the pantry. If you have a can of full-fat coconut milk, one cup of chocolate chips, a saucepan and ramekins, you, too, can make this simple yet satisfying dessert.
I’ve never been into laborious recipes. Sometimes, the easier, the better and this one validates that theory. I had contemplated making a coconut flan from the second Cafe Pasqual’s cookbook, but vetoed that idea because it felt like too much effort for a Sunday afternoon. And flan is too decadent and requires more than two people to enjoy it. I love flan, but I don’t want to eat half a flan over the next week. So chocolate pudding won out. I was particularly curious to see how these two ingredients come together to make a “pudding.”
My favorite recipe for chocolate pot de creme is easy to make but requires seven ingredients–cashews, non-dairy milk, coconut oil, cacao, maple syrup, salt and vanilla. It’s the coconut oil that binds the chocolate pot de creme once it’s chilled. But how would this recipe firm up when all you do is heat the coconut milk and chocolate chips until the chocolate melts and then chill?
My curiosity was piqued and I was craving chocolate pudding.
More Like Chocolate Pot de Creme
Within five minutes, the pudding was in the fridge and now all we had to do was wait. The recipe calls for chilling for three hours. Three hours can be excruciating when you are craving chocolate pudding. But we waited impatiently.
After three hours, we tested the pudding and it was too wet but I had no problem eating it. So we waited another hour and tested another pudding. This time, we added whipped cream in anticipation that it was firm enough, but it wasn’t. So we ate it anyway.
With three ramekins of chocolate pudding left, I decided the pudding needed to chill overnight to get fully firm. And an overnight chill was exactly what this recipe needed to be the consistency of something other than chocolate sauce.
While it’s not a dense pot de creme, its is a super-easy way to make a chocolate pudding on the fly when the craving hits. And I trust that the craving will hit frequently when it only requires two ingredients and an overnight chill in the fridge.
Two-Ingredient Chocolate Pudding
When a recipe calls for two simple ingredients we all likely have in our pantry (Or can easily get our hands on) and promises to be a decadent and delicious chocolate pudding, I'm in. If you want to keep this vegan, opt for dairy-free chocolate chips, such as the Enjoy Life brand. I went with semi-sweet dairy-free chips. And if you want a keto chocolate pudding, choose 85% dark chocolate. The hardest part of this recipe is waiting for the pudding to chill in the fridge overnight.
- 1 can full-fat coconut milk 13.5 ounces
- 1 cup chocolate chips dairy-free or regular (70% chocolate)
In a saucepan over low heat, add the coconut milk and chocolate chips.
Stir constantly until chocolate is melted, about three minutes.
Pour mixture into five or six ramekins.
Refrigerate overnight for the best consistency.
Serve. If desired, top with whipped cream.