Pudding

Chocolate pudding is a classic and easy to make dessert. To make it in a vegan version we will use a vegetable milk, the flavor of the milk depends on your preferences, and as a vegetable 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, like this one . This is because just 1 gram can make the difference, so it is not possible to use a classic scale or weigh in "teaspoons", otherwise the pudding could be too hard or, on the contrary, not gel enough.

Method

Weigh the milk into a saucepan. In one bowl sugar and cocoa and in another the agar agar. Weigh the chocolate into a jug.  

Pour the agar into the sugar and cocoa and mix well.

Then pour these powders into the milk and mix with a whisk. 

On a low heat on the stove or at low induction power, bring the pudding to the boil, stirring constantly with the whisk, in this way the agar agar will be activated.

Then pour into the jug over the chocolate. Blend with an immersion blender until the chocolate has melted and blended well.  

Prepare a rigid tray with the 4 molds and pour the pudding into the molds.

Transfer to the refrigerator and let rest for at least 4 hours. You can also prepare it the day before for the following one.  

When the agar has solidified, take the puddings out of the fridge and, if your molds have a "lid", remove it.

Then with a finger, detach the edges of the pudding from the mold very delicately so as not to break it, so as to let some air enter the edges. Invert the mold onto the plate, beat a little until it comes out.  

Then take out all the puddings and decorate with a little whipped cream, like this Chantilly , and some chocolate flakes.