1/4 cup Agave
1 3/4 cup “milk” (whichever type you want to use)
3 tbsp cornstarch
1/4 cup “milk”
2 oz unsweetened chocolate *
1 tsp vanilla
1. Bring water to a boil in a double boiler or makeshift boiler.
2. Mix together the agave, 1 3/4 cup milk, and salt. Set aside.
3. Mix together the cornstarch and the remaining 1/4 cup milk. Set aside.
4. Stirring continually, melt the unsweetened chocolate.
5. Slowly, while continuing to stir, add the agave-milk mixture.
6. Bring the mixture to a boiling point. (Little bubbles will begin to appear at the top. You don’t need to continually stir here, but you’ll want to occasionally stir it until it begins to boil. Usually it’s less than five minutes to bring the chocolate liquid to a boil.)
7. When the mixture begins to boil, re-stir the cornstarch mixture and slowly pour it into the hot chocolate liquid, stirring continually.
8. Continue to stir the pudding until it begins to thicken. (It’s okay to stop stirring for a few seconds at a time, but not for minutes, because once the pudding begins to thicken, it’ll thicken quickly. Usually it takes less than ten minutes for the cornstarch to thicken the pudding. You’ll know when it’s thickening because it’ll go from its liquid state to more of a solid.)
9. When the pudding thickens, remove it from the heat and stir in the vanilla until well blended.
10. Scrape the pudding into a shallow bowl and press a piece of plastic wrap directly against the top of the pudding. (This keeps that “skin” from “growing” on top of your pudding as it cools.)
11. Cool the pudding completely in the fridge before eating. If you put it into a shallow dish, you can usually eat the pudding within half an hour.
*Chocolate Note: If you don’t have unsweetened chocolate on hand, you can make your own. Three tablespoons of unsweetened cocoa powder mixed with one tablespoon of shortening or oil is equivalent to one ounce of unsweetened chocolate.
You can also substitute an ounce of chocolate chips which is one tablespoon of chips. This will make for a sweeter pudding so if you don’t want it that sweet, simply reduce the agave by half.
If you like to use carob powder instead, 3 tablespoons of carob powder mixed with 2 tablespoons of water is equivalent to one ounce of unsweetened chocolate.
Also, if you don’t have allergies to it, you can use one of those pre-melted chocolate packages they make these days.
Finally, if you want, you can also just use chocolate flavored soy or rice or almond or coconut milk and skip the chocolate step and leave out the Agave. I often use unsweetened chocolate soy milk with the Agave so I can control the amount of sweetener.