Chocolate Almond Pudding |
We aren’t huge milk drinkers in our house. We usually have
almond milk on hand and use that when we eat a (occasional for me, frequent
snack for Ryan) bowl of cereal. I’ll buy milk when I need it for a recipe, but
more often than not I find myself begging Ryan to finish it off before it
expires—part of my sincere attempt to waste as little food as possible! When
he’s traveling or have a disproportionate amount of milk to cereal, I take
matters into my own hands!
Sometimes excess milk goes towards homemade ice cream, but sometimes I like to
change it up and instead opt for pudding! I was all set to make the peanut butter pudding
that had been my solution in the past for extra milk when I spied a Ghirardelli
dark chocolate bar with almonds. Suddenly a new pudding flavor was created!
Because I used a nutty chocolate bar, there’s some crunch to
this pudding. If you’re a texture weirdo (no offense), just use dark chocolate
and get all of the almond flavor from the extract. I’m kicking myself for not
mixing some shredded coconut into the finished product to make an Almond
Joy-esque pudding! (Next time!!!) This homemade pudding was equally good hot
and cold, and can be jazzed up however you wish—extra almonds on top, homemade
whipped cream, or a sprinkle of chocolate chips. Treats like this tempt my
subconscious to pick up milk when I’m at the store simply so I’ll have an
excuse to make this again!