Canihua Pudding, Yoghurt and Strawberries

 Canihua seeds look like this:

Who would have thought that this healthy grain could be metamorphosed into a rich and creamy chocolate dessert ?  And luckily, without being rich in the popular sense of the word. No fat, no cream, no excessive chocolate and sugar, just healthy little grainygrains....

Take
50g (only 50!) bittersweet chocolate, coarsely chopped
500ml milk ( I took fresh goat milk)
100g Canihua, ground
1 tablespoon cocoa powder
100g Muscobado sugar ( a bit less is fine)
( I'm thinking about an additional cup of expresso next time...)

Combine the chocolate and 250ml milk in a saucepan. Bring the milk to a boil over medium heat, stirring to dissolve the chocolate.
Mix the remaining 250ml milk with the Canihua, the sugar and the cocoa powder. Whisk the mixture into the choco-milk.
Bring to a boil again and stir until thick and creamy. Remove from the heat and fill into a bowl or into 8 expresso cups.

Canihua Pudding matches perfectly with créme chantilly, yoghurt and strawberries. Enjoy!