Description
A creamy, lightly sweet chocolate dessert that sets firmly without feeling heavy, perfect for a simple, lower-sugar treat.
Ingredients
Scale
- 2 1/2 cups unsweetened almond milk or low-fat milk (600 ml)
- 2 tbsp unsweetened cocoa powder, sifted (14 g)
- 2 tbsp honey or maple syrup (30 ml), adjust to taste
- 2 tsp vanilla extract (10 ml)
- 2 1/2 tsp powdered gelatin or 1 tsp agar-agar powder (for vegan)
- 1/4 cup hot water (60 ml) to bloom gelatin
- Pinch of fine sea salt
- Optional: 1 oz (28 g) 70% dark chocolate, chopped
Instructions
- Bloom gelatin: sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit for 5 minutes. For agar, whisk into 1/4 cup cold water and set aside.
- Warm milk: in a small saucepan, warm almond milk over medium-low heat until steaming but not boiling (about 170°F / 77°C). Remove from heat.
- Whisk cocoa and sweetener: sift cocoa into a bowl, add warm milk to make a smooth paste, then whisk into the saucepan. Stir in honey or maple syrup, vanilla, and salt.
- Dissolve gelatin/chocolate: add bloomed gelatin to the warm mixture and whisk until fully dissolved (about 1 minute). If using dark chocolate, add it now and whisk until melted. For agar, return to a gentle simmer for 2-3 minutes.
- Strain and chill: strain through a fine-mesh sieve into a pouring jug and pour into molds or an 8×8-inch pan, cover, and chill for at least 2 hours until set.
- Serve: unmold by dipping bottoms briefly in warm water or loosen with a knife, then invert onto plates.
Notes
For vegan option, replace gelatin with agar-agar and follow temperature instructions carefully.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg