Warm Chocolate Pudding With Candied Orange Peel



Settle in, cuddle up, and enjoy a bowl of chocolate pudding when baby it’s cold outside. Dark chocolate has potent, naturally occurring antioxidants, healthy fats, and feel good chemicals.

2/3 cup sugar
6 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 ounces dark chocolate, chopped
2 teaspoons grated orange zest
3 tablespoons fresh orange juice
Candied Orange Peel (recipe follows)

1. In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.

2. Remove the pan from heat and stir in the chocolate, orange zest, and orange juice. Let stand until the chocolate melts, then stir until smooth.

3. Divide the pudding among 4 small bowls. Let cool for about 20 minutes to serve warm and soft, or let cool and refrigerate for at least 30 minutes. Serve with candied orange peel.

Makes 4 servings

Candied Orange Peel

Because you’ll be eating the peel, it’s especially important to use organic oranges. Orange adds a bright flavor that enlivens chocolate.

1 orange, scrubbed
1 1/2 cups sugar

1. Using a small, sharp knife, remove the zest in long strips, avoiding the white pith. Slice into thin strips.

2. In a saucepan, bring the zest and 2 cups cold water to a boil, drain the zest in a sieve. Repeat.

3. In a saucepan, bring 1 cup of the sugar and 1/2 cup water to a boil. Add the zest, reduce heat to low, and simmer for 10 minutes. Drain the zest and let it cool.

4. Place the remaining 1/2 cup sugar in a bowl. Add the peel and toss to coat. Remove the pieces. Store in an airtight container for several weeks.