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) whipping cream
2 Tbsp + 1 tsp (45 ml) chopped fresh rosemary
3/4 cup (180 ml) organic sugar
1/3 cup (80 ml) cocoa powder
1 Tbsp + 3 tsp (35 ml) cornflour
Pinch of sea salt (optional)
100 g good-quality 70 per cent dark chocolate, chopped
3 tsp (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, cornflour 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: 1000 kilojoules; 4 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 54 mg salt
source: "Grow, Cook, Heal", alive Australia #11, Autumn 2012
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