Hey, if Fergie can do it (Fergalicious) and Beyonce can do it (Bootylicious), why can’t I do it?
Besides, it is in the humble opinion of this chocolate-covered girl that “Yumlicious” is a much more exciting made-up word than Rachael Ray’s word. Yum-o? How about Lame-o!
Choco-licious Chocolate Pudding
Makes 2 servings, about 1/2-cup each (but you can easily double the recipe)
- 3 teaspoons Dutch-processed cocoa powder (such as Hershey’s Special Dark)
- 1 and 1/3 cups milk of choice
- 2 heaping teaspoons agar agar flakes
- 1/16 tsp salt
- Optional: a tiny drop of almond extract (not even 1/8tsp—this stuff is strong!)
- sugar or stevia, to taste
Measure the milk into a pot. Bring to a boil with the agar flakes, salt, cocoa powder, and almond extract, if using. After it starts to boil, add the sugar (or use stevia), then lower to a simmer until the agar flakes pretty much dissolve. Turn off heat and leave for a few minutes to cool, then cover and stick in the fridge. Later, when it’s cooled and gelled, use your hand blender! (Alternatively, transfer the contents of the pot to a regular blender or food processor.)
Agar can be tricky; here’s a post on getting it right every time:
Now, as for eating: This tastes AMAZING if you stir in a little Soyatoo whipped cream just prior to eating. (Don’t just put the whipped cream on top; stir it in!)
D to the e to the l-i-c-i-o-u-s…