Ingredients
Equipment
Method
Boil the eggs.
- Boil eggs for 10 to 12 minutes for fully set yolks. Peel and let cool slightly.4 boiled eggs
Blend.
- Add the boiled eggs, cocoa powder, milk, honey, and vanilla bean paste to a blender. Blend on high for a full minute. It will smell like eggs while blending — keep going. Scrape down the sides and blend again until completely smooth and creamy. The smell disappears completely once it is fully blended.4 tablespoons cocoa powder, ½ cup milk, ¼ cup honey, 2 teaspoons vanilla bean paste
Taste.
- Adjust sweetness with more honey if desired.
Chill and Serve.
- Transfer to glasses or bowls and refrigerate for at least 30 minutes before serving. This is not optional — the chill time is what takes it from pudding to mousse. The texture firms up significantly and the flavor deepens. Serve cold.
Notes
STORAGE
- Fridge: Airtight container up to 3 days
- Serve chilled
- Does not freeze well- the texture changes and not in a good way.
TOP TIPS
- It will smell like eggs while blending. Keep going. A full minute on high, scrape the sides, blend again. The smell disappears completely once it is smooth. Promise.
- Fully set yolks only. Boil for at least 10 minutes. Soft yolks leave the pudding slightly grainy.
- Chill for 30 minutes before serving. Warm it is good. Chilled it is a completely different and better thing.
- Use good cocoa powder. Four ingredients means every single one of them matters.
- Make a double batch. It keeps for 3 days and takes the same amount of time to make.