Chocolate and rosemary make an interesting combo for a dessert. The rosemary is reminiscent of mint, but with a darker and earthier flavour.
1 cup (250 mL) milk
1 cup (250 mL) table cream
3 Tbsp (45 mL) chopped fresh rosemary
3/4 cup (180 mL) organic cane sugar
1/3 cup (80 mL) cocoa powder
2 Tbsp + 1 tsp (35 mL) cornstarch
Pinch of sea salt (optional)
3 1/2 oz (100 g) good-quality 70 percent dark chocolate, chopped
1 Tbsp (15 mL) vanilla
In saucepan bring milk, cream, and rosemary just to a boil, then remove from heat. Let stand 15 to 30 minutes to infuse, then strain.
Stir sugar with cocoa, cornstarch, and salt. Bring milk and cream back to a boil, then whisk in sugar mixture. Reduce heat to medium. Whisk constantly until pudding thickens and starts to boil. Remove from heat and stir in chocolate and vanilla until smooth.
Pour into dishes and refrigerate until chilled. Pudding will thicken more as it cools.
Each serving contains: 261 calories; 4 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 54 mg sodium
source: “Grow, Cook, Heal“, alive #346, August 2011