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## 👩🍳 Instructions
### 1. **Bloom the Agar Agar**
In a small saucepan, whisk the agar agar powder into the plant-based milk. Let it sit for 5 minutes to hydrate.
### 2. **Heat the Base**
Place the saucepan over medium heat and whisk in cocoa powder, maple syrup, and salt. Bring to a gentle boil, stirring continuously to dissolve the agar completely. Simmer for 2–3 minutes.
### 3. **Add Chocolate & Vanilla**
Turn off the heat. Stir in chopped dark chocolate and vanilla extract until smooth and fully melted.
### 4. **Pour & Set**
Pour the pudding mixture into ramekins, glasses, or molds. Let it cool slightly at room temperature, then refrigerate for 1–2 hours, or until firm and silky.
### 5. **Serve & Enjoy**
Serve chilled. Top with berries, whipped coconut cream, chopped nuts, or a dusting of cocoa powder for a gourmet finish.
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## 🌿 Agar Agar Tips
* **Agar powder sets firmer and quicker than gelatin** — don’t overdo it or your pudding will be too solid.
* If using **agar flakes**, use 3 times the amount and simmer longer to fully dissolve.
* Unlike gelatin, agar sets at room temperature and stays firm even in warm weather.
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## 🍽️ Perfect Pairings
* Fresh raspberries or strawberries
* Toasted almonds or pistachios
* A drizzle of salted caramel or espresso syrup
* A crisp biscotti or wafer on the side
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## 🧁 Variations to Try
* **Mocha Pudding**: Add 1 tsp instant espresso powder to the mix
* **Orange-Chocolate**: Stir in 1/2 tsp orange zest
* **Spiced Version**: Add a pinch of cinnamon or cayenne for a warming twist
* **Layered Dessert**: Chill in clear cups and layer with coconut cream or crushed cookies
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## Final Thoughts
**Silky Dark Chocolate Pudding with Agar Agar** is an elegant, better-for-you dessert that proves you don’t need dairy, eggs, or processed ingredients to create something truly luxurious. Whether you’re making it for a dinner party or just treating yourself to a little mid-week indulgence, this pudding brings intense chocolate flavor and a beautifully smooth texture to every spoonful.
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Want to scale the recipe for a crowd or turn it into a firm chocolate jelly? Let me know—I’d love to help you tweak it!
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