I’ve been craving all things chocolate these past 2 weeks, and Chocolat Liégeois has been at the back of my mind for a good few days.

It’s that childhood ‘come home from school’ snack that I used to look forward to whenever I knew it was in the fridge, and the much welcomed surprise when I had no idea it was going to magically appear when I opened the fridge.

For those of you who aren’t quite sure what this lovely dessert is, it’s a pudding. Literally a type of chocolate pudding. You must be crazy not to like that, right?

What I love about this recipe though is that it’s super light, so you don’t feel that heavy “it’s sitting in my belly” feeling. So the perfect sweet touch to end your elaborate dinner parties with.

Ingredients:

• 80 grams – Arrowroot Flour (Sub 1:1 with Cornflour)
• 50 g – Sugar
• 1 L – Milk
• 200 g – Dark Chocolate
• 20 cl – Whipping Cream (unsweetened)
• 2 Tsp – Vanilla Sugar
• 1/2 Tsp – Vanilla Powder

Preparation:

• In a big pot, whisk together the arrowroot, sugar over medium heat while slowly incorporating the milk. Make sure you whisk like your life depended on it so that there are no lumps.
• Keep stirring til the mixture thickens into a pudding-like consistency.
• Once you reach the desired consistency, add in the chocolate broken up into pieces. Mix until fully incorporated.
• Scoop into your desired containers and let cool in the fridge while you prepare the whipped cream topping.
• In a bowl, slowly start to whisk up the whipping cream and adding the vanilla sugar and powder gradually.
• Once nice and stiff, add into a piping bag and top your pudding with your delicious whipped cream.
• Option to sprinkle some cacao powder on top for aesthetic purposes 🙂

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