Inspired by a serene summer evening, this Chocolate Vanilla Pudding with Lavender Infusion marries the classic comfort of creamy vanilla pudding with an unexpected twist of rich dark chocolate and delicate lavender essence. Each spoonful offers a luxurious experience, reminiscent of strolling through a fragrant garden while indulging in the delightful richness of chocolate.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 tablespoon dried culinary lavender
- 4 ounces dark chocolate (70% cocoa or higher), chopped
- Fresh lavender sprigs, for garnish (optional)
- Whipped cream, for serving (optional)
Instructions
Begin by creating the lavender-infused milk. In a medium saucepan, combine the whole milk and heavy cream. Add the dried lavender and bring the mixture to a gentle simmer over medium heat. Once it starts to simmer, remove it from heat, cover, and let it steep for 15 minutes to allow the lavender to infuse its floral notes.
After steeping, strain the milk mixture through a fine mesh sieve into a clean saucepan to remove the lavender. Discard the lavender and return the infused milk to the stove.
In a separate bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and sea salt until well combined. Gradually add this mixture to the warm lavender-infused milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
In a small bowl, beat the egg yolks. Once the pudding mixture has thickened, slowly drizzle a bit of the hot mixture into the egg yolks while whisking constantly to temper them. This step is crucial to avoid scrambling the eggs. Once combined, pour the egg mixture back into the saucepan with the pudding, continuing to whisk vigorously.
Remove the saucepan from heat and add the chopped dark chocolate and vanilla extract. Stir until the chocolate is completely melted and the pudding is smooth and glossy.
Pour the pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
When ready to serve, remove the pudding from the fridge and garnish with whipped cream and fresh lavender sprigs for an elegant touch. Each bite is a harmonious blend of chocolate richness, creamy vanilla, and subtle floral notes, creating a dessert that is both comforting and sophisticated.