White chocolate “pudding”

White chocolate “pudding”

This "pudding" has a great creamy texture with a nice tangy note from the yogurt. You may try different seasonal fruit as a compliment. Please note that this recipe is scaled for a restaurant, for home use you may want to use a half recipe. This recipe was developed for Kakao Berlin by John Sundstrom of Lark Restaurant in Seattle, WA.

Recipe Ingredients

  • 16 oz. (454 gm)           Kakao Berlin Bavarian white chocolate drops
  • 12 oz. (354 ml)            Heavy cream
  • 4 oz.   (113 gm)           Sugar
  • 16 oz. (473 ml)            Greek yogurt, plain
  • 1 Tsp. (7 ml)                Vanilla extract

Recipe Method

  1. Melt chocolate over double boiler.
  2. Combine cream and sugar in sauce pot, heat to 160 F.
  3. Combine with chocolate off of heat.
  4. Whisk greek yogurt smooth in separate bowl, slowly whisk into chocolate mixture, add vanilla extract.
  5. Transfer to storage container, chill thoroughly (4-6 hours).
  6. Serve with rhubarb compote, fresh berries or ripe, sliced mango.
  7. Or fold in passion fruit or raspberry puree to give it a twist. This almond croquant recipe makes an excellent crunchy counterpoint.