Step 1
Transfer half (1 ¼ cups / 113 grams) of the chocolate cookie crumbs to a medium bowl. Sprinkle the cocoa powder over the top of the crumbs and gently toss until varying degrees of dusty soil and dark soil are achieved. Set aside.
Step 1
Place chopped chocolate into a large, heatproof bowl. Set a fine-mesh sieve over the bowl.
Step 2
In a medium, heavy-bottomed saucepan, whisk together the Redpath® Dark Brown Sugar, cornstarch, cocoa powder, and salt. Whisk until evenly combined and no lumps remain. Add 1 cup (250 ml) milk, whisking until smooth, and lump-free. Slowly whisk in the remaining milk.
Step 3
Place saucepan over medium to medium-high heat, whisking constantly but gently to prevent lumps from forming until just a few bubbles break the surface. Reduce heat to medium-low. Use a heatproof rubber spatula to scrape down the bottom and sides of the pan, if necessary. Continue whisking and cooking for 3 minutes or until mixture is thick enough to coat the back of a spoon (see Chef’s Tips). Immediately, remove from heat and pour the hot mixture through the sieve and into the bowl of chopped chocolate, using the heatproof spatula to gently press the pudding through. Discard any lumps.
Step 4
Cover bowl with a lid or large plate. Let sit for 2 minutes.
Step 5
Uncover and gently whisk until the chocolate melts and pudding is smooth (see Chef’s Tips). Whisk in the pure vanilla extract.
Step 6
To prevent a skin from forming on the top of the pudding, place a piece of plastic wrap or parchment paper directly onto the surface of the pudding. Store in the refrigerator and chill for at least 30 minutes or until the pudding is at least room temperature.
Step 7
Carefully remove the plastic wrap or parchment paper from the pudding. Scrape any pudding from the wrap/paper back into the bowl. Sprinkle the remaining chocolate cookie crumbs into the pudding. Fold the crumbs into the chilled pudding.
Step 8
Transfer the pudding to a 1 ½ quart / 6 cup clear dish so that the layers are visible (see Chef’s Tips).
Step 9
Place a piece of plastic wrap or parchment paper onto the surface of the pudding to prevent a skin from forming and place back into the fridge to chill and thicken; at least 4 hours or overnight.
Step 10
Just before serving, sprinkle the cocoa-dusted cookie crumbs over the entire surface of the chocolate pudding. Insert or press the edible flowers or herbs into the pudding to mimic a mini garden.
*Chocolate sandwich cookies can be chocolate and vanilla creme or chocolate and fudge variety. The cookie pieces should have varying sizes, from finely chopped crumbs to pieces about the size of a pea.
*Chop chocolate sandwich cookies using a chef’s knife, or place cookies into a heavy-duty resealable bag, and use a rubber mallet or a rolling pin to crush cookies.
*If using edible flowers, carefully wash and pat dry blooms, removing any insects. If planning to use flowers with stems, wrap the ends of the stems with plastic wrap or foil to prevent any of the stem juices from seeping into the pudding.
*Avoid any herbs that are in the onion or garlic family, as it is a common allergy.
*Likewise, be mindful of allergies to fruits and flowers in the rose family.
*If desired, this dessert can be made vegan by substituting the chocolate pudding recipe with the “Vegan Chocolate Pudding.”
*Simmering the pudding mixture for too long or whisking it too vigorously may break down the gelatinization properties of the cornstarch when heated, resulting in a thin or soupy pudding. Ensure that once the mixture comes to a simmer, simmer gently for 2 to 3 minutes before removing from the heat. If the mixture hasn’t thickened after that time, lower the temperature to low and cook, whisking gently, until it coats the back of a spoon; do not let it return to a simmer.
*If chocolate is not fully melted after the pudding is whisked in, place bowl over a pot of just simmering water. Stir until chocolate is melted.
*A 8.5 x 4.5 loaf pan is 1 ½ quarts and holds approximately 6 cups. You can also use individual glasses to mimic flower pots or a trifle bowl if desired.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that using Redpath® Golden Yellow Sugar will yield a pudding with less pronounced caramel notes and that using Redpath® Demerara Style Sugar will produce a more robust caramel flavour and earthy undertones.