Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Recipe type: Dessert
Serves: 4 servings
2 cups milk
100g or 3.5 ounces dark chocolate
3 tablespoons sugar - you can use no sugar or you can use more, up to you!
1 tablespoon potato starch + 1 tablespoon water mixed together
optional: salt and thick sugar for the toppings
Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk. -Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt. -You can use cornstarch or tapioca instead of potato starch. -Pro tip; use martini or wine glasses to make the pudding more elegant!
This homemade cleaning spray is SUPER easy to make (did I use the word super enough in the video?! I was excited) not to mention dirty cheap! It uses strong alcohol and vinegar to cut the grim and remove the germs and the bad odors from nasty counter tops. Works great in the kitchen, bathroom, and really anywhere. See notes for more information.
1 cup water
1 cup white vinegar
1 cup strong alcohol – vodka, everclear, moonshine, white lightning, etc
1/2 to 2 teaspoons essential oils like lemon
few drops dish soap
Mix all ingredients in a quality spray bottle and lightly shake to combine. That’s it!
Note: If you have an issue with using dish soap or oils then leave them out. I will do a video later showing how I clean my counters but this spray works great without it. That being said, I haven’t had an issue with soak residue or damage to counter tops. I have used this formula on different types of counters and it’s been successful.
Note: Research has told me that vodka might not be strong enough to kill germs like salmonella. Half of the internet says yes, half doesn’t. To be on the safe side I would suggest using something stronger such as white lightning or moonshine or everclear. Something above 80 proof. Vodka itself is around 80 proof but everclear is 190. So you can see how much stronger it is. The choice is up to you and both are extremely cost friendly.
After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.
No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)
3 cups all purpose or bread flour (unbleached is best)
12 ounces of cool water
¼ teaspoon instant yeast
1 teaspoon salt
1 ounce cream cheese per piece of bread
1 ounce pickled/candied jalapenos per piece of bread
1 whole egg
1 tablespoon water
1 tablespoon sesame seeds
Baking stone that can go at least 450° F
Parchment paper cut to the size of your stone
Wire cooling rack
Large glass bowl
At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.
Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)
Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). If you don't have a pizza stone please see NOTES
After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.
Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through... and that would be sad. 🙁
Store in the fridge for 3 days at most for best results.
Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months.
If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.