The California bay leaf adds a refreshing almost liqueur-like quality to the classic chocolate pudding.



Ingredients

Notes

Adapted from a combination of chocolate pudding recipes from Washington Post and Food Renegade.

Directions

Place half and half and bay leaves in a medium saucepan over medium-high heat. When the liquid begins to bubble around the edges, remove from heat and cover. Let stand for 30 min.

Remove bay leaves and return saucepan to medium-high heat. In a separate bowl, whisk together arrowroot, cocoa powder, milk, and honey. Whisk this mixture into infused half and half. Whisk constantly over medium-high heat for 6 to 8 min. until the mixture thickens. Turn off heat and add chocolate chips, vanilla, and butter and stir until chips are melted into the pudding.

Enjoy warm or transfer to a container and chill. If chilling, cover so that plastic wrap is pressed against the top layer of the pudding so that no skin will form. After chilling, stir or whisk pudding again to get a smooth texture for serving.

Serving Suggestions

Serve with whipped cream or shaved/chopped chocolate.

Yields

4 to 6 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Bay Leaves, California 1/4 oz bag $4.00
Arrowroot Starch/Flour, Organic 12 floz bottle $9.65
Cocoa Powder, Dutch 2 oz bag $3.30
Vanilla Extract Pure Madagascar -2floz $6.95
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