Pudding

Chocolate pudding is a classic dessert that's easy to make. To make a vegan version, we'll use plant-based milk—the flavor depends on your preference—and we'll use agar agar as a plant-based gelling agent.

When using small amounts, 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 a difference, so it's not possible to use a traditional scale or weigh in "teaspoons," otherwise the pudding could be too hard or, on the contrary, not gel enough.

Procedure

Weigh the milk in a saucepan. Place the sugar and cocoa in a bowl, and the agar agar in another. Weigh the chocolate in 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. 

Bring the pudding to the boil over low heat on the stovetop or on low induction power, stirring constantly with a whisk. This will activate the agar agar.

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

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

Transfer to the refrigerator and let it rest for at least 4 hours. It can also be prepared the day before for the following day. 

Once the agar has set, remove the puddings from the refrigerator. If your molds have a “lid”, remove it.

Then, using your finger, gently separate the edges of the pudding from the mold, so as not to break it, and allow some air to enter the edges. Invert the mold onto a plate and tap gently until it comes out. 

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