Eggless Dark Chocolate Pudding (Vegan Option Included)

Chef Bertrand Le Gallic
Servings

7

Prep Time

20 minutes

Category

Desserts/Puddings

For that delicious dark chocolate craving look no more! The flavours of this dark chocolate cream will satisfy those cravings even if you are Vegan!

This eggless dark chocolate pudding is silky, rich, and set to a soft, creamy texture — no eggs required, and it can easily be made fully vegan with the substitutions below.

Created by Chef Bertrand Le Gallic, this dark chocolate cream is made by blooming gelatine and blending it into a hot milk, cream and sugar mixture, then combining it with rich Guayaquil-origin dark chocolate until glossy and smooth. For a fully vegan version, simply swap the dairy milk for almond or coconut milk, replace the cream with a plant-based whipping cream, and use cornstarch in place of the gelatine leaves.
Eggless (Vegan) Chocolate Cream Pudding

Ingredients

  • 500 grs full fat milk (Vegan option - Almond or Coconut Milk)
  • 125 grs Even Cream 35%
  • For Vegan option replace the Even Cream with a Non-diary cream
  • 65 grs sugar
  • 2 gelatin leaves (Vegan option - 50 grs corn starch mixed with cold vegan milk)
  • 140 grs Cacao Barry Guayaquil dark chocolate 64%

Directions

  1. Soak the gelatine leaf in cold water in a plastic bowl (the water needs to totally cover the gelatine).
  2. Bring the cream to boil with the milk and the sugar (if you use corn starch, add before boiling).
  3. Lift and squeeze the gelatine gently from the water and add it in the milk mixture (only if no corn starch is used).
  4. Add the hot milk/cream/sugar mixture gradually to the chocolate coins stirring continuously until the chocolate is completely melted.
  5. Let cool to 30˚C, then pour them in cups (you can use any cups from our Martellato range).
  6. When cooled to room temperature, cover the cups with the relative Martellato lid and put them in the fridge.