Rated 5 out of 5 based on 2 votes
- 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)
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 ….
… when melted, add the Vanilla and Cocoa ….
… whisk well together under middle heat and add the tofu cream and Agave Sirup. Whisk well together and add the Agar Agar.
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.
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!