CARDAMOM-SCENTED CHOCOLATE PUDDING WITH BAISES ROSES & CYPRUS SALT
Posted on July 01 2025
Childhood favorite, all grown up.
Cardamom-Scented Chocolate Pudding with Baies Roses & Cyprus Salt
Rated 5.0 stars by 1 users
Category
Dessert
Servings
6-8
Prep Time
1 hour
Cook Time
12-15 minutes
Author:
Curio Kitchen
Try this chocolate pudding for an elevated take on a childhood favorite. It’s infused with cardamom and topped with delicate pyramids of Cypriot sea salt and citrusy baies roses (pink pepper berries).
Note: The pudding can be made a couple of days before serving, just cover and store in the fridge. It may separate slightly but don’t worry, just stir to recombine, and serve. Wait to garnish until just before serving the pudding.
Ingredients
-
10 green cardamom pods
- 3 cups (24 ounces) whole milk
- ¼ cup (28g) cornstarch
- ½ cup (99g) sugar
- â…› teaspoon sea salt
- 6 ounces (170g) bittersweet chocolate chips (about 1 cup)
- Cyprus flake sea salt
-
Baies roses, coarsely cracked
For garnishing:
Directions
Use a coffee grinder or mortar and pestle to roughly crush the cardamom pods.
- Pour the milk into a microwave-safe bowl (a glass measuring cup works well), add the crushed cardamom pods and microwave until hot but not boiling, about 4 minutes. Steep in the refrigerator for at least 1 hour and up to overnight.
- Combine the cornstarch, sugar, and salt in a medium saucepan. Strain the cold milk into the saucepan and whisk to combine, making sure there are no lumps of cornstarch. Heat the milk mixture over medium-low, whisking frequently, until the milk starts to thicken, about 10 minutes. When the milk coats the back of a spoon, whisk in the chocolate chips and continue to cook until the pudding thickens, 2-3 more minutes. Strain the pudding through a fine mesh strainer into a storage container.
Cover the container and chill the pudding for 3-4 hours.
Top each serving with a sprinkle of Cyprus salt and cracked baies roses.
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