This dairy-free dark chocolate coconut pudding has four ingredients and is stupid-easy to make. Believe it!
I occasionally eat dark chocolate, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse—which has eggs—I used gelatin to firm up this treat. Look for high quality gelatin. My favorites are this one and this one.
It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.
- Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
- Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it'll get clumpy.
- Turn off the heat and whisk in the vanilla extract.
- Pour into your desired glasses or cups and chill for at least 2 hours or until set.
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