Black Onyx Orange Pudding With Orange Whipped Cream #makeitwithMILK #FWCon
- Pudding:
- 2¼ cups of milk
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅓ cup black onyx cocoa powder
- pinch of salt
- 2 tablespoons butter
- 1 teaspoon Mexican vanilla extract
- 1½ teaspoons orange extract
- Whipped Cream:
- 1 cup heavy whipping cream
- 1 teaspoon orange zest
- ¾ teaspoon orange flower water
- cacao nibs
- Pudding:
- Whisk together sugar, cocoa, cornstarch and salt in a medium saucepan until well mixed.
- Whisk in about ¾ cup of the milk and still until until smooth and incorporated.
- Add in the remaining milk and continue to whisk until smooth.
- Place the pan over medium heat and cook, stirring constantly until it reaches a boil.
- Continue to cook until thick and smooth.
- Remove from heat and stir in butter and extracts.
- Pour into vessels of choice or a bowl and cover with plastic wrap, placed directly on the surface of the pudding, until chilled.
- Whipped Cream:
- Place bowl and beaters in refrigerator for about 30 minutes.
- Remove chilled bowl, beaters and whipping cream.
- Beat on high speed of a stand mixer unit soft peaks form.
- Add zest and orange water and continue whipping until stiff peaks form.
- When ready to serve place a large dollop of whipped cream on top of pudding.
- Garnish with remaining orange zest and cacao nibs if desired.
Recipe by at https://www.theorangebee.com/black-onyx-orange-pudding/
3.5.3208