Ayurvedic chocolate pudding with chili and saffron cream


An aphrodisiac rasayana recipe from our Ayurvedic kitchen....



300 ml cream

300 ml water

100 g organic dark chocolate

150 g whole cane sugar

1 teaspoon bourbon vanilla sugar

¼ tsp cardamom

1 MS cinnamon

1 orange, untreated

1.5 tbsp cornstarch

1 heaped MS chili powder (according to taste)

1 MS saffron powder

1 tbsp maple syrup



1. heat the dark chocolate together with 200 ml cream and 200 ml water and melt it to a liquid mass while stirring continuously.

2. Mix 100 ml water, cornstarch and whole cane sugar and add to the chocolate mixture. Bring to the boil briefly.

Finely grate the zest of the orange. 4.

Stir in the cardamom, cinnamon, chilli and orange zest, bring to the boil again and divide into dessert bowls.

5. Whip 100 ml of cream with saffron powder and maple syrup and pour over the cooled pudding.


Enjoy and have a good appetite!

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