The dark chocolate pudding we are making today is super easy, delicious, and most importantly, it’s without milk and gelatin. That’s right, instead of milk, we’ll use water and a natural thickener, Agar Agar, which I’ve also used in the coffee pudding cake with a crunchy base.
But you can also make it with any type of milk, both plant-based and non-plant-based, such as coconut milk, soy milk, or natural almond milk. Another alternative could be the version of white chocolate pudding, in which case milk must be used, and cocoa powder will be omitted.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 10Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 cups water
- 5 1/2 tbsp sugar
- 1/4 cup cocoa powder (bitter or sweet, as desired)
- 5 oz dark chocolate (in bar form)
- 1 packet vanillin (or 1/2 teaspoon of vanilla extract)
- 2 tsp agar agar (in powder form)
Steps
Put in a large saucepan the water, bitter cocoa powder, sugar, vanilla, and dark chocolate cut into small pieces.
Take some water from the recipe’s amount, dissolve the agar agar in it, and set aside.
Place the saucepan on the stovetop and turn on the heat to low. Stir and let the chocolate melt.
At this point, add the agar agar and continue to cook until it starts to boil, then turn off the heat and remove the saucepan from the stove.
Prepare a pudding mold, or simply create one with a carton container of fruit juice or milk by cutting off the top part.
Pour the warm pudding inside and let it cool before putting it to set in the refrigerator for at least 4 hours.
Before serving it sliced, you can decorate it with whipped cream and syruped cherries, or coconut flakes, or pistachio grains…..or toasted almonds.
