It takes only minutes to whip up a batch of Warm Chocolate Pudding with Chili Spiced Walnuts…take your first silky, indulgent spoonful and let the endorphins flow!
There’s not much that a bowl of warm chocolate pudding can’t fix, I think it must have been invented to help us get through rough days and bad patches. And as comfort foods go, homemade pudding has to be one of the more wholesome, made primarily with milk and eggs. This one is simple and chocolatey, with just a sprinkle of chili spiced nuts on top to make sure you’re paying attention. Once you learn to make your own pudding you’ll never have to go hungry after dinner again ;)
I think homemade pudding is one of those basic cooking skills that everyone needs to master, and if you’ve ever made pudding from a box, you can do this. The main difference is that with homemade pudding you get to control the ingredients, and the milk will be thickened with eggs, rather than cornstarch. This results in a smoother, silkier, much more satisfying flavor and texture. It’ll be lighter than a CHOCOLATE POT DE CREME, which is super rich and dense, and creamier than a chocolate mousse.
TIP: I always pour my finished pudding though a strainer, that way you don’t need to stress over the possibility of any little lumps of cooked egg in your dessert.
The chili spiced walnuts are the alter ego to the smooth pudding, and while you can certainly leave them off, they do add a little excitement to this dish. You’ll just whisk an egg white with some sugar and spice, and toss the nuts around in it until they’re covered. Then bake in a low oven until dry and crunchy.
TIP: FYI Grant and I couldn’t stop snacking on these, so you might want to make extra.
- You can make this warm chocolate pudding as decadent or as skinny as you want depending on the type of milk or cream you use — heavy cream, half and half, whole, or 2% all work well. Skimmed milk can be used, but will result in a looser pudding. You can use any unsweetened cocoa powder you like, and any type of chocolate you like. Almond milk, coconut milk, and soy milk should all work as well.
This recipe is adapted from bon appétit
- 1 egg white
- 2 Tbsp sugar
- 1 tsp chipotle chili powder
- 1 cup walnut halves or larger pieces
- 3 cups whole milk
- 4 Tbsp unsalted butter
- 2 large eggs
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 2 Tbsp unsweetened cocoa powder (I used Hershey's Special Dark)
- 1/2 tsp salt
- 4 ounces chopped semi sweet or bittersweet chocolate
- 1 tsp vanilla extract
- Set oven to 325F
- Whisk the egg white until frothy. Whisk in the sugar and chili powder. Add the walnuts and stir to coat them completely.
- Spread out the walnuts in a single layer on a parchment or silpat lined baking sheet.
- Bake until they are toasted and dry, about 25 minutes, tossing them around every 10 minutes or so. Set aside to cool, then give them a rough chop.
- Put the milk and butter in a heavy saucepan and bring up to a simmer.
- Meanwhile whisk the eggs, sugar, cornstarch, salt and cocoa powder in a heatproof bowl.
- Just as the milk comes to a simmer, take it off the heat and drizzle about a cup of the hot milk into the egg mixture, whisking the entire time. Then pour the egg mixture back into the saucepan and put back on the heat. Heat, while stirring constantly, until the pudding thickens and just comes to a boil. Take off the heat and whisk in the chopped chocolate and the vanilla extract, whisk or stir until it is smooth and all the chocolate has melted.
- Pour the pudding through a mesh strainer and then fill your serving bowls. Top with the chili spiced walnuts and serve warm.