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Author Notes: I love the texture of semolina puddings -between pudding and cake! I usually prepare it with fruits and nuts, but this time I tried a combination of spices and chocolate. The smoky flavor of cumin and fragrance from orange zest combined with chocolate made the pudding quite interesting and delicious. I served it warm; went perfect with snow outside! —dogalvekolay
cups whole milk (divided)
ounces dark chocolate
tablespoons agave nectar (or honey)
teaspoon orange zest
- Fill a large skillet with water, and heat to just below simmering. Place the chocolate and one cup of milk in a heatproof bowl (stainless steel, glass, etc.) and place the bowl in the water. Gently and constantly stir till the chocolate is completely melted. Stir in cumin and orange zest. Remove from the heat and set a side
- Put 3 cups of milk and agave nectar in a heavy bottom pan over medium heat. Sprinkle the semolina slowly, and stir constantly till it starts to boil and thicken. Add the chocolate mixture, and stir until completely mixed. Finally, stir in the butter and remove from the heat.
- Divide between 6 serving bowls. Cool slightly, and serve warm. Alternatively, cool completely and refrigerate for a couple of hours. The pudding will thicken even more in the fridge, and will be easily removed from the bowls. Turn them upside down on individual plates, and sprinkle with some more orange zest before serving.
- This recipe was entered in the contest for Your Best Chocolate & Spice