If we get a craving for a sweet, easy and light dessert, or if we want to create a showy dessert, we can prepare cocoa and honey puddings that contain no eggs, cook in about 5 minutes, can be made gluten-free and lactose-free, and can be flavored with our favorite spices. The result is guaranteed by the simplicity of execution and the ease of finding the ingredients. The final result will be an elegant single-serving spoon dessert with an appealing taste.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2 puddings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 cup Milk
- 3 1/3 tbsp Unsweetened cocoa powder
- 1/3 cup + 1 tbsp All-purpose flour (or cornstarch)
- 2 tbsp Wildflower honey (or maple syrup)
- 1 pinch Fine salt
- 1 tsp Liqueur (optional)
- as needed Butter for the ramekins
Preparation
If you want to make gluten-free and lactose-free puddings, just replace the wheat flour with corn starch in the same amount; check that the cocoa is gluten-free and the milk is lactose-free.
Butter the inside of 2 small soufflé molds (about 3 1/8 in. in diameter and 2 in. high).
Place a circle of parchment paper on the bottom of each mold (a little larger than the base itself).
Along the sides place a strip about 2 3/8 in. high and 7 7/8 in. long. Put the two molds in a small baking pan; this will make them easier to handle and to store in the fridge.
Pour the milk and two heaping tablespoons of honey into a small saucepan and heat over the smallest burner on low heat.
At this point you can add, if you like, a teaspoon of liqueur; the alcohol will evaporate during cooking, leaving only the aroma.
Meanwhile, in a large bowl sift together the unsweetened cocoa and the flour. Add the pinch of salt (salt helps bring out the flavor and aroma of these treats) and any aromatics you like (grated citrus zest, vanilla, etc.).
When the milk is boiling, pour it over the cocoa and flour mixture and whisk quickly with a metal whisk.
The cream will thicken in a few seconds, so pour it immediately into the molds, filling them to the rim.
Let rest for 10 minutes, then, using a small square of parchment paper, press the cocoa cream well into the molds.
Let cool for about 30 minutes and finally cover and transfer them to the fridge for at least three hours. During this time the puddings will firm up and develop flavor.
Take the puddings out of the fridge. Place a dessert plate on top of each mold and invert. In this way the pudding will fall directly onto the plate and it will be easier to handle and remove the parchment paper that surrounds it.
Decorate as you like with unsweetened cocoa, powdered sugar, fresh fruit or whipped cream, according to taste.
If you prefer a creamier pudding, use only about 1/3 cup of flour (about 40 g) and two level tablespoons of honey.
In this case, do not use molds: as soon as the cream is ready, pour it directly into dessert cups or small glasses which you will let cool for about half an hour before transferring them to the fridge, well covered, for about two to three hours before serving (this depends on the room temperature).
