Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chocolate Pudding (Version 2)

Dessert - Pudding - -

INGREDIENTS

1 1/3 cup of plain soymilk
4 oz / 115 g bittersweet or dark chocolate - at least 60 per cent cocoa solids. Use Ghirardelli bittersweet only if you find nothing else.
1/4 cup plus one T raw cane sugar (or more)
Pinch of salt
2 T cornstarch
1 1/2 t egg replacer powder combined with 1 T water (or any egg replacement formula that equals one yolk)
1/2 t pure cocoa powder
1 T vegan margarine
Few drops of vanilla or almond essence
Dried apricot or toasted almonds for garnish

METHOD

Pour 1 cup of the soymilk in a pan with the bittersweet or dark chocolate. Also add the raw cane sugar, and a tiny pinch of salt, and let the chocolate melt on low heat. Whisk often.

In the other 1/3 cup of soymilk, dissolve the cornstarch, egg replacer powder plus water (or any egg replacement formula that equals one yolk) and cocoa powder. Strain and add this to the chocolate mixture.

When the chocolate melts, bring this up to medium heat and whisk constantly. This whole process takes around 10 minutes. When the mixture starts bubbling, after around a minute, it will thicken like custard and coat the back of your spoon. Take it off the fire, and mix in the margarine and vanilla or almond essence (I use a bit of both).

Pour into the cups and top each portion with a dried apricot or toasted almond. Cover the cups with cling wrap (if you like puddings with a 'skin' on top, you can leave out the wrap), refrigerate for 30 minues, and serve.

NOTES

I like to serve these in coffee cups with the spoons resting on the saucers. This recipe makes about 4 coffee cups of pudding, or 5 little espresso cups.

posted by Bhavana Padiyath

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