deZaan Cocoa Cardamom Pudding

deZaan Cocoa Cardamom Pudding

True Dark and Terra Rossa Cocoa Pudding paired with a Cardamom Vanilla Chantilly and a Carbon Black Crumble
Prep Time: 15 minutes
Cook Time: 15 minutes
Finishing time: 10 minutes
Total Time: 40 minutes
Course: Dessert
Keyword: pudding
Servings: 5 150 g portions


Part 1: True Dark Pudding

Part 2: Rich Terracotta Pudding

Part 3: Carbon Black Crumble

Part 4: Cardamom Vanilla Chantilly

  • 100 g Cream ( 35% )
  • 1 Cardamom pod ( crushed )
  • 1 g Vanilla paste
  • 400 g Cream ( 35% )
  • 50 g Confectioner's sugar


Part 1: Method

  • Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
  • In a bowl add sugar, cornstarch and egg yolks. Mix to a smooth paste.
  • Bring to a simmer the milk & cardamom in a pan. Take off heat and cover. Infuse for 5-10 minutes.
  • Return to heat and bring back to a simmer.
  • Strain milk into egg yolk mixture, tempering the mixture.
  • Return mixture to heat and cook until thickened (about 1-2 minutes).
  • Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
  • Refrigerate until ready to use.

Part 2: Method

  • Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
  • In a bowl add sugar, corn starch and egg yolks. Mix to a smooth paste.
  • Bring to the milk to a simmer.
  • Temper milk into egg yolk mixture.
  • Return mixture to heat and cook until thickened (about 1-2 minutes).
  • Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
  • Refrigerate until ready to use.

Part 3: Method

  • Preheat oven to 165ºC.
  • Prepare sheet tray with baking paper
  • .In a mixing bowl, add all dry ingredients.
  • Mix (paddle attachment) until combined.
  • Add in cold butter, mix on low speed until mixture becomes crumbly.
  • Bake at 165ºC for 8-10 minutes (depending on oven strength).
  • Once baked, take out of oven and let cool for 10 minutes (quicker way to cool is to slide baking paper off of sheet tray onto flat countertop).

Part 4: Method

  • Bring 1st cream, cardamom & vanilla to a simmer. Take off heat and cover. Infuse for 5 minutes.
  • Strain cream into a container and add 2nd cream. Refrigerate a minimum of 3 hours.
  • Add cold cream & sugar into a mixing bowl. Whip to soft/medium peaks.
  • Transfer to container. Ready to use immediately.

Part 5: Preparation and Assembly

  • Pipe puddings into verrines, alternating between both types of pudding.
  • Add in a large spoon full of chantilly.
  • Finish by sprinkling the crumble over the top of the chantilly.
  • Can be stored in the refrigerator (without crumble) for 1 day.
  • For best results, finish with chantilly & crumble to order.

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