Black and White Chocolate Pudding
Ingredients
Instructions
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1Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
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2Combine the arrowroot powder with the rest of the almond milk in a small bowl. Slowly pour the arrowroot mixture over the agar-agar milk, whisking, until thickened. Discard the vanilla bean.
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3Remove the mixture from the heat and pour into an upright blender. Add the cacao butter and blend until smooth. Taste for sweetness and add more maple syrup, if desired.
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4Pour half of the pudding into small serving cups. Add the cacao powder to the remaining mixture in the blender (I added 4 tablespoons for a more intense chocolate flavor) and blend until well combined. Pour between serving cups. Cover and refrigerate until set, about 1 hour. Serve cold, garnished with berries, if desired.
Out of all the desserts in the world, I crave the pudding/mousse-kind the most. A tiny cup full of something light, creamy and porous to finish off a meal is my idea of dessert heaven. I’m always on the lookout for new pudding/mousse ideas and constantly searching for ways to revolutionize my own tried and true recipes in one way or another, mostly to simplify the process or ingredients. I freestyled these black and white pudding cups the other day, when I made a fresh batch of almond milk and had all the other ingredients on hand. They turned out perfect and were gone within a day. I had no problem repeating them to photograph and share here :)
There are some weekend links below, enjoy your Sunday!
Amy’s Love Letter to Miso Soup – that recipe sounds amazing
Best Books for Wellbeing – love this list
Eye + I – Satsuki Shibuya (you’ve probably seen her intuitive watercolors) now has a podcast
La Muralla Roja – I want to stay here
If Sex and the City Came Out in 2017, Miranda Would be the Protagonist :)
The Beguiled – on our list of things to watch
- 3 cups plus 4 tablespoons unsweetened almond milk (preferably homemade) - divided
- ¼ cup maple syrup or more to taste
- 1 vanilla bean, seeds scraped out, or a splash of vanilla extract
- 3 tablespoons agar agar flakes (not powder)
- pinch sea salt
- 4 tablespoons arrowroot powder
- 3-4 tablespoons shaved raw cacao butter - optional, but highly recommended
- 2-4 tablespoons raw cacao powder
- Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
- Combine the arrowroot powder with the rest of the almond milk in a small bowl. Slowly pour the arrowroot mixture over the agar-agar milk, whisking, until thickened. Discard the vanilla bean.
- Remove the mixture from the heat and pour into an upright blender. Add the cacao butter and blend until smooth. Taste for sweetness and add more maple syrup, if desired.
- Pour half of the pudding into small serving cups. Add the cacao powder to the remaining mixture in the blender (I added 4 tablespoons for a more intense chocolate flavor) and blend until well combined. Pour between serving cups. Cover and refrigerate until set, about 1 hour. Serve cold, garnished with berries, if desired.
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