Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”.
You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of chocolate pudding (dark chocolate) and another layer of whipped cream on top. Sounds simple right? It is; but the fact is, that I wasn’t able to find anything like it here in Halifax.
I used to consume dairy products like crazy in Israel. Cottage cheese, goat cheese, all kinds of soft and ripened cheeses, sweet dairy products, yogurts and more. But since we moved to Canada (which is quite a while ago now) I wasn’t able to find my new favorites, my own niche of comforting dairy snacks.
So yesterday I decided that if it wasn’t going to come to me, I will bring it home myself.
I made this crazy good dark chocolate pudding, I topped it off with sweet whipped cream, I chilled the whole thing and then, after dinner, I just indulged myself.
Yeah yeah, the small things in life are what really matters. It’s true! This yummy chocolate pudding was my perfect ending to a lovely weekend, but without it, the weekend would have just been lovely and not perfect wouldn’t it? 🙂
So here it is, it’s not “Milky” and it doesn’t have a brand name (yet!!) but it’s good, and it’s easy, and it has no preservatives, food coloring or other chemical additives. And considering the fact that I used goat milk, just makes it a thousand times better.
Store it in a nice jar with a lid or a small glass with plastic wrap on it, it’ll stay good in your fridge for up to a week, but believe me, it wouldn’t survive that long 🙂
- 2 Tbsp Unsweetened Cocoa Powder
- 5 Tbsp Sugar
- 2 ½ Tbsp Corn Starch
- 1 ½ Cup Milk
- ½ Cup Whipping Cream (Heavy Cream)
- 130gr Semisweet Chocolate (I used dark chocolate with 51% cocoa)
- 1 Cup Whipping Cream
- 2 Tbsp Sugar
- Have 6 small (150ml) glass jars (with lids) ready and set aside (you can also use dessert bowls)
- Place the corn starch, cocoa powder and sugar in a medium sized pot and mix together.
- Add just a bit of the milk (about ¼ cup) while stirring (stirring is very important since it prevents lumps in your pudding). Stir until the consistency is cream/paste like and no lumps.
- Place the pot over medium heat and gradually add the rest of the milk while consistently stirring.
- Add in the whipping cream and keep on stirring.
- When the mix starts to boil (simmers), reduce the heat to low and continue stirring until the mix thickens a bit (About 5 minutes).
- Add in the chocolate and keep stirring until it melts completely into the mix.
- Remove from the heat and set aside to cool for about 5-10 minutes.
- While the pudding is cooling off, keep stirring it every few minutes to prevent the formation of a thin film on top of it. This will make sure your pudding is even and smooth.
- After 5-10 minutes, pour the chocolate pudding into glass jars (or you can use small dessert bowls) and set aside to cool for about 20 minutes.
- After 20 minutes, place the jars with pudding in the fridge for about 2-3 hours (this will allow the pudding to set)
- After 2-3 hours, prepare the whip cream for the topping by whipping the cream and the sugar with your mixer on medium speed until you get a stiff fluffy cream.
- Using a spoon or a piping bag add the whip cream to the top of the pudding.
- If you are using jars with lids you can now close the lids and place back in the fridge. If using dessert bowls you can store the bowls in the fridge covered with plastic wrap to maintain the freshness.
