This evening I made chocolate pudding topped with whipped cream. It was simple and easy and delicious. If you wanted to make a chocolate pie, just double the recipe, put it in a pre-baked pie shell and top with honey-sweetened whipped cream.
If you’re looking for a healthy alternative to a refined sugar dessert, try this one. Nobody will ever know you used honey.
Honey-Sweetened Chocolate Pudding with Honey-Sweetened Whipping Cream
- 1/2 cup honey
- 3 tablespoons corn starch
- 3 tablespoons cocoa powder (I use Hershey’s)
- 1 3/4 cups milk (I use almond milk but you can use whatever milk you prefer)
- 2 egg yolks
- 2 tsp butter
- 1 tsp vanilla
Separate egg yolks into small bowl, stir to break yolks and set aside. In sauce pan whisk honey, cornstarch, cocoa powder together. Add milk. Cook on medium heat, stirring often, until boiling. Turn down heat and stir until thickened. Remove from heat and add 1 spoonful at a time of the pudding mixture to the egg yolk, mixing completely between each addition. When egg yolk mixture is warm add it to sauce pan. Return to heat and stir constantly until it boils one minute.
Remove from heat and add butter and vanilla.
Cool until lukewarm.
Pour lukewarm pudding in a cooked pie shell and refrigerate.
Serve with honey-sweetened whipped cream on top, which is simply 1 cup whipping cream + 1/8 cup honey + 1 teaspoon vanilla whipped until peaks form.