Chocolate Goat Milk Pudding

I somehow ended up with two quarts of goat milk this week. Funny how these things happen. While goat milk is great to drink on its own – the initial taste is similar to cow’s milk, with the tart finish of chèvre – it occurred to me that its salty-sweet, piquant flavor might work nicely mixed into a dark chocolate pudding.

A good amount of dark chocolate (85% cocoa) and a good amount of cocoa powder create a dark rich flavor. Egg yolks and cornstarch thicken the pudding as it simmers, resulting in a wonderfully dense pudding that’s as comforting served warm as it is refreshing served chilled.

Goat milk is said to be easier to digest than cow’s milk and is a good alternative for those with lactose intolerance. It is also a good source of calcium, vitamin B2 and tryptophan – an amino acid that is said to regulate appetite and decrease anxiety. Combine that with dark chocolate’s antioxidants and its blood pressure lowering cocoa phenols, and the benefits of this Chocolate Goat Milk Pudding almost make up for the calories. Almost.

While goat milk may sound exotic, it’s not so difficult to come by at most natural grocery stores and even some supermarkets.

Chocolate Goat Milk Pudding – makes 4 – 6 servings

3.5 ounces dark chocolate (85% cacao)

3/4 C sugar
2 T cornstarch
1/3 C unsweetened cocoa powder
3 1/2 C goat milk
3 egg yolks, lightly beaten

Break the dark chocolate into pieces and place in a metal bowl or top section of a double boiler. Bring about a cup of water to a simmer in a small saucepan or the bottom section of a double boiler. Place the vessel holding the chocolate over the simmering water and turn off the heat. Allow the chocolate to melt gradually.

Meanwhile, blend the sugar, cornstarch and cocoa powder together in a large bowl.

Over medium heat, bring the milk to a low simmer in a medium saucepan. Add the cornstarch mixture and stir continuously with a whisk to break up any lumps. Continue stirring and allow the mixture to simmer for one minute.

Remove from heat. Stir in the melted chocolate. Add the egg yolks, stirring quickly with a whisk to incorporate. Return to low heat and, stirring constantly, bring to a very low simmer until the mixture thickens.

Pour into dessert bowls or ramekins and serve warm or chilled.