Chocolate Pudding

Free

Difficulty: Low
Time: 15 minutes (plus resting time about 4h)
Quantity: 4 servings
Type: Spoon Desserts
Dietary requirements: Nut-free Gluten-free Cream-free Vegan

Ingredients

360 g plant-based milk

36 g cane sugar (Demerara)

7,2 g unsweetened cocoa powder

1,5 g agar agar

86 g dark chocolate

Chocolate flakes to taste

Whipped plant-based cream to taste

The chocolate pudding is a classic dessert and easy to make. To make it in a vegan version we will use a plant-based milk; the milk flavor depends on your preferences, and as a plant gelling agent we will use agar agar. When using small weights, in this case 1.5 g of agar, it is important to use a precision scale. This is because a single gram can make a difference, so it is not possible to use a standard kitchen scale or measure with "teaspoons", otherwise the pudding could become too firm or, conversely, not gel enough.

Method

Weigh the milk in a small saucepan. Put the sugar and cocoa in one bowl and the agar agar in another. Weigh the chocolate in a jug. Add the agar to the sugar and cocoa and mix well.

Pour these powders into the milk and whisk.

Over low heat on the stove or at a low induction setting bring the pudding to a boil, stirring constantly with the whisk; this will activate the agar agar.

Pour into the jug over the chocolate. Blend with an immersion blender until the chocolate has melted and is well incorporated. Prepare a rigid tray with the 4 molds and pour the pudding into the molds.

Transfer to the refrigerator and let rest at least 4 hours. It is possible to prepare it the day before for the next day. When the agar has set, take the puddings out of the refrigerator; if your molds have a "lid" remove it.

Then, with a finger, gently detach the edges of the pudding from the mold so as not to break it, in order to let a little air in around the edges. Turn the mold over onto a plate and tap a little until it comes out.

Remove all the puddings and decorate with some whipped plant-based cream, like this chantilly (https://veganpastryclub.com/chantilly-vaniglia/), and a few chocolate flakes.

Storage

Store the puddings in the refrigerator for up to 3 days, inside the molds, remove them only when you want to serve them. Agar is not suitable for freezing.

Tips

The dark chocolate used is Callebaut 54%. The molds used are family heirlooms, you can also use other similar types of molds. The vegan spray cream is available from the Hoplà brand. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products