This pudding is so creamy and delicious, it’s one of my favorite desserts of all time! It’s extremely rich, though, and it’s best saved for special occasions rather than a frequent treat. It’s also versatile -you can serve it in a chilled wine glass and top it with chocolate shavings or berries to feel extra fancy, or pour it into a crust and make a tasty chocolate cream pie or tart. Don’t like chocolate? Just substitute additional extract for the cocoa powder, and you’ve got delectable vanilla pudding! Or swap it out for peanut butter powder. There are so many options, and no matter which route you take, you definitely won’t regret it. It’s the perfect Valentine’s dessert to make for your sweetie!

Ingredients:

· 2 cups organic, grass fed heavy cream (divided into 1/4 cup and 1 3/4 cups)

· 1/2 Tbsp unflavored gelatin powder (add a little extra if you prefer a thicker, custard-like texture)

· 1/4 cup pure maple syrup

· 1/4 cup organic cocoa powder

· 1/4 tsp salt

· 2 tsp vanilla extract

Directions:

1. Bloom the gelatin by sprinkling it evenly over the 1/4 cup of heavy cream, then whisk together immediately. Set aside. The mixture will thicken while you do the rest.

2. In a medium saucepan over medium-low heat, stir together the remaining heavy cream, maple syrup, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and starting to bubble. Don't let it boil.

3. Remove from heat. Stir in the vanilla extract.

4. Add the gelatin, which will be thick. Whisk until smooth and dissolved.

5. Let cool for 30 minutes, stirring occasionally to remove the film that forms

6. Pour into pie crust, serving dishes, or a glass bowl. You can cover with plastic wrap to prevent a film from forming on top, if desired.

7. Refrigerate for at least 2 hours before serving, until firm. Top with whipped cream, berries or shavings and enjoy!