Chocolate Cream with Fresh Mango and Rice Cream

  • Chocolate Cream with Fresh Mango and Rice Cream
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 250 ml coconut milk
  • 50 ml soy milk
  • 2-3 x lines 70% dark chocolate (dairy free)
  • 3 Tbls baking cocoa powder
  • 1/2 x vanilla pot (the inside paste)
  • 5 Tbls agave syrup
  • 1/2 x silken tofu - processed to a creamy paste
  • 1 tspn agar agar
  • 1 Tbls of jamaica rum or stroh rum ( if you like)

Method

I used: 250ml Coconut Milk, 50ml Soy Milk, half a vanilla pot, Dark Chocolate 75% Cocoa – approx 2-3 lines (I once had leftover from making cookies, I put the leftover chocolate in a icecube container and froze it), 3-4 tbsp Cocoa Powder – also highest amount of cocoa, Agave Sirup – approx 5 tbsp. and half a Silken Tofu (grated to a paste), 1 tsp Agar Agar – mixed with a bit of water.

Start to melt the chocolate in the Coconut and Soy Milk ….

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… when melted, add the Vanilla and Cocoa ….

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… whisk well together under middle heat and add the tofu cream and Agave Sirup. Whisk well together and add the Agar Agar.

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Whis all well together and bring it to the boil for a short time — whisk constantly, otherwise it will burn! Turn off the heat and fill into some dessert glasses or bowls and let it cool down – then put into the fridge and let it cool for 2-3 hours.

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That’s it — when the pudding cream is cold and firm, add whatever fruits you like. With Mango this really is delicous – also with a bit of rice cream.
This Chocolate Cream Pudding will be my Christmas Eve dessert — I will work a bit on it and give it some Christmas flavours :-)

So — ENJOY :-)

Ps: I am so sorry the picture upload doesn’t work! I have no clue why I can’t delete pictures and when I try to upload the correct ones — they not show up! SORRY!

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