NOTE: This recipe is an adaptation of Chef Myra Kornfeld’s recipe

So, it’s one thing to make chocolate pudding and it’s another to make the same recipe with a cannabis infusion. The recipe itself does not vary that much, but anyone who has ever had their share of pot brownie-baking experience will know that it’s not so much about the baking but about the cannabutter infusion.

Sure, there are plenty of infusion accessory options available that have evolved the infusion process lightyears from what it used to be. But that would require purchasing one more kitchen appliance that you’ll use every now and then and if you’re not an avid cook, it’ll potentially end up gathering dust at the back of your cupboard along with all of your other forgotten toys.

If you want to by-pass all this infusion process non-sense, but still end up with a delicious cannabis-infused chocolate pudding, then the Satori Chocolates home page is something you should be exploring right now. Or actually, scratch that, that’s the second step after you finish watching this video!

A decadent chocolate indulgence, yet dairy-free, egg-free, and incredibly simple to make recipe. The idea is to forget about having to start from scratch with cannabutter infusion and still get a high-end pudding base infused with reliably harvested cannabis extract. Here’s what you need.

Makes: 12 pudding cups in pastry shells with approximately 3 mg of THC per serving.

• ‍‍Rolling pin (a wine bottle will work in a pinch!)
• Muffin tins or ramekins
• Pastry brush
• Fork
• Dough cutting knife
• Whisk
• Chilled mixing bowl
• Mixer with whisk or beater attachment (chilled in the freezer with the mixing bowl)
• Blender or food processor
• Parchment Paper
• Scissors
• Measuring spoons and cups
• Medium Saucepan
• Spatula

• Frozen Puff Pastry Sheets
• Flour (for dusting work area and dough)
• 1 tbsp melted buttery spread or coconut oil
• Non-stick baking spray

• ‍‍1 1/2 cup Water
• 4 tbsp Agar agar (seaweed-based thickener, found at Japanese food stores)
• 1/3 cup agave syrup or maple syrup (more or less to taste)
• 1 can coconut milk (full fat)
• 2 tsp arrowroot powder/starch
• 1/2 cup dark cocoa powder
• 1/4 tsp salt

1/2 cup shaved/chopped dark or milk Satori Chocolate (about four 17 g Bars)

• 1/2 tsp cream of tartar
• Solid cream from a chilled can of coconut cream
• 1/2 cup powdered sugar  (granulated sugar, molasses, or agave syrup would work as well)

In case you’ve decided to pair your pudding with a coconut whipped topping, make sure to place a can of coconut milk in the fridge overnight. If you want to do it right, also put your mixing bowl in the freezer, so when you get to whisking you get that extra chill from your appliances.

In regards to the pastry puff shells, it’s not a must, but a rather nice thing to have if you’re having people over. In that case, flour a working surface large enough to roll out your pastry. Flour the rolling pin and set a timer to 15 minutes. At that point, take out a pastry sheet to thaw on to the floured surface. As the timer goes off, pull out the next pastry sheet and follow the same process.

As you wait for the dough to thaw out, cut 6-inch long, ½-inch wide strips of parchment paper. You will then spray your muffin tin with non-stick cooking spray and place these strips of parchment paper onto the base of your muffin tins or ramekins. These will help you pull the muffin cups out of the tin later on when your cups are baked.

On the side you should be preheating your oven to 400ºF. When the 15 minute time goes off for a second time, take the first sheet of dough and roll it out, By now you should be able to cut the shape into 6 equal squares, but if the dough is still frozen then give it a few more minutes until it’s manageable. Then, shape the dough into cups in your previously creased muffin tin. Once you’ve molded all your pastry cups brush them with melted buttery spread or coconut oil (chef’s choice) and thoroughly pierce each cup with a fork or toothpick to minimize over-puffing during baking.

Place the tin inside the oven and bake for 15 minutes or until golden brown. Retrieve the tin from the oven and let it sit for a few minutes before removing the pastry cups from the tin. You should also let the pastry cups cool down completely before filling them with pudding.

And now, the pudding:

Mix the agar agar, water, and agave or maple syrup in a medium saucepan and set aside.

In a separate bowl, take the arrowroot powder and mix it with ½ cup of the chilled coconut milk until thoroughly mixed.

Heat the agar agar/water/agave mixture over medium-high heat. Once the mixture is boiling hot, remove it from the stove and whisk in the arrowroot/coconut milk mixture and add cocoa powder and salt until smooth. Turn down the heat and place the mixture back on the stove to let simmer. Frequently stirring while the liquid thickens (this takes around 5-10 minutes).

Remove from heat and add the shaved or finely chopped Satori chocolate of your choice. Allow the chocolate to melt in the mixture and then whisk everything until smooth. Once smoothed out, let the mixture pour into a large bowl, once it’s cool to the touch, cover the bowl and put it in the fridge for around 45 minutes.

While your pudding chills in the fridge, take the coconut cream and add the cream of tartar with the powdered sugar, then whip until fluffy. While you do this should give the pudding enough time to have chilled.

Take the pudding out of the fridge and blend it (using a food processor if you have one) until creamy. Now it’s time for the finishing touch. Take your spatula and fill the pastry puffs with your pudding and top with whipped coconut cream and additional chocolate shavings!