Halloween Chocolate Pudding

Ingredients

• 500 ml milk (1.5% fat)
• 140 g dark chocolate (at least 70% cocoa content)
• 1 tsp orange zest
• 0.5 Vanilla pod
• 3 egg yolks
• 3 tbsp coconut palm sugar
• 1 tbsp Cornstarch
• 2 tsp cocoa powder
• 80 g spelt flour type 1050
• 1 tbsp Coconut oil
• 4 oval whole-grain cookies

Instructions

1. 1.

   Reserve 4–5 tbsp of the milk. Roughly chop the chocolate. Add the remaining milk with 120 g chocolate, orange zest, and split vanilla pod to a pot and heat while stirring. In a bowl whisk the egg yolks with 2 tbsp coconut palm sugar until frothy, then stir in the cornstarch and reserved milk.

2. 2.

   Stir the hot chocolate mixture into the batter, return to the pot, bring to a boil once, and thicken.

3. 3.

   Remove from heat, discard the vanilla pod, beat briefly more, and pour the pudding into glasses to cool.

4. 4.

   For decoration mix cocoa powder with flour, coconut oil, and 1 tbsp coconut palm sugar; crumble. Melt the last 20 g of dark chocolate, fill a small piping bag, and pipe cookie decorations. Sprinkle each pudding with chocolate crumbs, insert the decorated cookies as "tombstones," and garnish with flowers as desired.