September 25 2019 recipe & photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low-carb chocolate pudding with raspberries and orange zest
Here's a super creamy, elegant, dairy-free chocolate dessert with orange zest and raspberries. Top with some whipped coconut cream for a milder chocolate taste! If you don't mind using dairy, you can top instead with whipping cream.
USMetric
servingservings
Ingredients
Chocolate pudding
- 4 oz. (4⁄5 cup) 110 g (200 ml) sugar-free dark chocolate
- 1¼ cups 300 ml unsweetened coconut cream
- 1 tbsp 1 tbsp orange zest
- 2 2 egg yolkegg yolks
- ½ tsp ½ tsp vanilla extract
- 1 pinch 1 pinch salt
Garnish
- 7 oz. (1½ cups) 200 g (375 ml) fresh raspberries
- 1 tbsp 1 tbsp orange zest
- fresh mint sprigs
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Making low carb simple
Instructions
- Melt the chocolate in a double boiler.
- Whisk coconut cream with the grated orange zest, vanilla extract, salt and egg yolks.
- Add some tablespoons of the coconut mixture to the melted chocolate and combine.
- Combine with the rest, spoon out into dessert dishes or ramekins and keep in the refrigerator for at least an hour before serving.
- Garnish with raspberries, orange zest and fresh mint.
That's not necessary, just whisk to combine the ingredients.
Use the cream that settles to the top for a thicker, denser pudding.