cocoa-powder | Pamela Toman

Oat Milk Chocolate Pudding

Delicious. Yields 4 half-cup servings.

High quality chocolate chips a la Guittard will work in this recipe. Cheap chocolate chips won't melt appropriately; you'll want to finely chop a bar.

Ingredients	Step
65 g (⅓ c.) sugar 30 g (⅓ c.) cocoa 2 T. cornstarch ⅛ t. salt	In a saucepan, stir together.
2 c. milk	Slowly stir in, stirring until smooth and combined.
	Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes).
3-4 oz. (85-115 g) chocolate, finely chopped	Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds).
1 t. vanilla	Remove from heat. Stir in vanilla.
	Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap).

Source: Ali Slagle (NYT Cooking)

Chocolate Chia Seed Pudding

Nutritious and delicious -- a good source of calcium, iron, fiber, and not a bad source of protein (24 g from 8 T. of chia seeds, plus potentially more from the milk). Vegan.

Must be made the day before so it has time to set up. Topping with fruit is lovely.

Ingredients	Step
20 g (¼ c.) cocoa powder 90 g (3-5 T.) maple syrup ½ t. cinnamon ½ t. vanilla pinch sea salt	Stir together in a 4-cup bowl that has storage lid, until the mixture is fully smooth and no dry cocoa powder remains.
½ c. chia seeds 1½ c. oat (or other) milk	Stir thoroughly into chocolate mixture, incorporating milk a bit at a time. Cover with lid and put into fridge for 30-45 minutes.
	After 30-45 minutes, stir again (this reduces the chance of lumps), then return to fridge to set up overnight.

Source: Minimalist Baker

Tapioca Pudding

A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives (up to ⅔ coconut milk). Makes 3½ cups.

Ingredients	Step
⅓ c. small pearl tapioca ¾ c. water	Soak in a saucepan for 30 minutes. Do not drain if there is remaining water.
2¼ c. milk ¼ c. sugar 2 egg yolks ¼ t. salt	Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often.
2 egg whites ¼ c. sugar	Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.)
OPTIONAL ADD-INS 2 T. unsweetened cocoa powder PLUS 2 T. sugar 1 oz. dark chocolate pieces ⅔ c. finely chopped fruit (dry or fresh)	Stir in to hot tapioca mixture. Let cook ~1 minute.
	Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan.
	Stir and cook pudding over low heat for another ~3 minutes.
½ t. vanilla	Cool 15 minutes, then add vanilla.

Source: Bob's Red Mill

Chocolate Crinkles

This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.

If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.

Ingredients	Step
½ c. shortening 1⅔ c. sugar	Cream together.
2 t. vanilla 2 eggs, beaten 2 oz. unsweetened Baker's chocolate, melted	Add & beat.
2 c. flour, sifted 2 t. baking powder ½ t. salt	Sift together.
⅓ c. milk (or ¼ c. if using butter)	Add to the mixer alternately with dry ingredients.
½ c. walnuts, chopped	Stir in.
	Scrape down bowl, cover, and chill overnight.
powdered sugar	Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes.

Source: my grandma

Toto Cookies

Made for Sarah's birthday in 2023. Makes 3½ dozen.

Ingredients	Step
	Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
3¼ c. flour 1½ c. sugar 1 T. baking powder ¼ c. cocoa powder 1¼ t. black pepper, fresh ground 1½ t. cinnamon ¼ t. clove ½ t. salt	Sift together.
¾ c. shortening	Work in the shortening (aim for coarse cornmeal texture).
½+ c. milk ⅔ c. walnuts, chopped	Add milk and nuts. Mix by hand until well-blended. If necessary, add a bit more milk so the dough holds together.
	Pinch off 1-inch pieces of dough and roll them into balls. Place 1-inch apart on cookie sheets. Bake 15-20 minutes, or until firm.
1½ c. powdered sugar, sifted 3 T. milk 1 t. rum extract	Beat until smooth for a thin frosting (while the cookies bake). Add a wee bit more milk if necessary.
sprinkles	Let cookies cool on racks only until warm. Dip tops into icing, then sprinkle with colored sprinkles. Let the frosting dry completely, then layer the cookies between wax paper to store.

Source: ciaoitalia.com (Mrs. Tigani's Chocolate and Black Pepper Cookies)

Pamela Toman

Tag: cocoa-powder

Oat Milk Chocolate Pudding

Chocolate Chia Seed Pudding

Tapioca Pudding

Chocolate Crinkles

Toto Cookies

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