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
Makes: 12 pudding cups in pastry shells with approximately 3mgs of THC per serving.
For Pastry Shells (optional):
For Coconut Whipped Topping:
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.
If making the pastry puff shells, flour a working surface large enough to roll the pastry out a bit. Flour the rolling pin (or wine bottle!) as well. Set a timer to 15 minutes, then take out one of the pastry sheets to thaw on the floured surface. When the timer goes off, pull out the second pastry sheet, and set the timer for an additional 25 minutes (this way you can roll and cut and place the first sheet of pastry, then deal with the next, all while keeping the dough cold enough to work with easily).
While waiting for the dough to thaw, cut 6-inch long, 1/2-inch wide strips of parchment paper to use as tabs below the pastry cups to make removal as easy as possible. Spray the muffin tin with non-stick cooking spray, then place the tabs in the muffin cups. Preheat the oven to 400ºF.
When the timer goes off for a second time, take the first sheet of dough and roll it out, just until you’re able to cut the shape into 6 equal squares. Shape the dough into cups in the muffin tin, folding and pinching to form ruffled bowls. Brush with melted buttery spread or coconut oil, then pierce each cup thoroughly with a fork or toothpick (to minimize over-puffing in the centers during baking). Bake for 15 minutes, or until golden brown around the outside, piercing bubbles if they form during baking to ensure the pastry retains a cup-like shape. Let cool slightly before removing from the muffin tin, and cool completely before filling with pudding.
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.
To assemble, spoon 4 tablespoons of pudding into each pastry cup, then top with whipped coconut cream and chocolate shavings.