I love pudding. Creamy, smooth, great flavor. It ranks higher than cake and cupcakes on my yummy desserts list. Chocolate really has a chance to stand out in pudding, unlike cake where the chocolate flavor can be dull and listless. June 26th is National Chocolate Pudding Day and we’re celebrating with this incredible recipe. Enjoy!
Scrumptious Chocolate Pudding with Sizzling Bacon Spoons
Yield: 1 1/2 cups, about 6 servings (2 oz per serving)
What you’ll need
- 5 oz chocolate, broken (I used Original Beans 70% dark Beni Wild Harvest)
- 3 oz heavy whipping cream
- 2 oz Grade A amber maple syrup
- Vanilla bean, sliced in half and seeded
- Bacon, apple wood smoked thick cut
- 1 tbsp Alderwood smoked salt
- Let’s make it!
Soak the vanilla bean and scraped pod in the cream for 4 hours or overnight to infuse a stronger vanilla flavor. (If you don’t have vanilla bean, substitute 2t vanilla extract. This does not need to be steeped overnight.)
- The next day:
Preheat oven to 375F. Place parchment paper on a baking sheet and line with bacon. Bake for 25 minutes until golden brown.
- Boil cream with vanilla bean seeds and pod. Turn off the heat after a boil is reached. Remove pod.
- Add broken chocolate to warm cream. Add the maple syrup. Using a whisk or spatula, stir slowly together to a glossy emulsion.
- Fill shot glasses or any small cute cups with the warm pudding. Sprinkle with smoked salt and place a spear of bacon in the center sticking out from top. Serve and use the bacon as a “spoon” to eat the pudding, nibbling the bacon down as you go. Have extra bacon on the side in case more spoons are needed!
Get ready for National Chocolate Pudding Day by ordering chocolate from Drexelius Chocolates today. Your taste buds will be thankful you did.
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