Recipe

Satori Chocolate Pudding

Perfect for spreading some cannabis-infused cheer, these decadent chocolate indulgences are dairy-free/egg-free, dangerously tasty, and dead-simple to make. Just mix and heat an easy pudding base, whisk in delicious Satori chocolate, chill, then whip and serve unbelievably creamy, chocolaty enjoyment. Dense and rich, with optional puff pastry cups as a base, these minimal-effort treats are certain to delight and impress any chocolate and cannabis fan!

Adapted from Chef Myra Kornfeld’s recipe. Serves 6, with approximately 6mgs of THC per serving.

Ingredients

1 1/2 cups water 4 tbsp Agar agar (seaweed-based thickener, found at health food stores) 1/3 cup agave syrup or maple syrup 1 can coconut milk (full fat) 2 tsp arrowroot powder/starch 1/2 cup dark cocoa powder 1/4 tsp salt 1/2 cup shaved/chopped dark or milk Satori Chocolate (about four 17g bars)

For Coconut Whipped Topping:

1/2 tsp cream of tartar Solid cream from a chilled can of coconut cream 1/2 cup powdered sugar (granulated sugar, molasses, or agave syrup would work as well)

Prep:

If making coconut whipped topping, put a can of coconut milk in the fridge to chill overnight, and place a metal or glass mixing bowl and whisk attachment (or beaters) in the freezer.

Directions:

For the pudding, you’ll need to mix the agar agar, water, and agave or maple syrup in a medium saucepan. Set aside.

In a separate bowl, mix the arrowroot powder and 1/2 cup of the canned coconut milk. Mix together thoroughly.

Heat the agar agar/water/syrup mixture over medium-high heat until boiling. Whisk in the arrowroot and coconut milk mixture, then the cocoa powder and salt, whisking until smooth. Turn the heat down to a simmer and stir frequently while the liquid thickens, about 5-10 minutes. Remove from heat, then add the shaved/finely chopped Satori chocolate. Let the chocolate melt slightly, then whisk the chocolate into the pudding until it is smooth. Scrape the pudding into a large bowl, let cool to the touch, then cover and put in the fridge for 45 or more minutes.

After letting the pudding set and chill, scrape all of it into a food processor and blend until perfectly creamy and smooth (just a few seconds). Spatula servings into the pastry cups or ramekins or whatever bowl or cup you’re using, then continue to chill covered in the fridge until ready to serve.

For the whipped coconut topping, take the chilled mixing bowl and whipping or beating attachments out of the freezer. Add the separated, solid cream from the top of the cold can of coconut cream. Add the cream of tartar and the powdered sugar (or other sweetener) to the cream, then whip with the mixer until a fluffy cream forms that holds stiff peaks.

Chill covered in the fridge until ready to use, whipping up with a spoon before topping the pudding. Best when made and served fresh.

Recipe and Photos by Satori Confections / Joanna O’Boyle