Almond milk chocolate pudding

One of the downsides of eating dairy-free is that you can't have all those little treats for dessert, you know the ones you conveniently find in everyone's fridge, ready to be grabbed as soon as the main course is over! Usually I don't mind having a fruit for dessert (maybe followed by a chocolate bar), but sometimes I really miss those treats! And as I don't eat soy, I can't even make do with soy puddings.

So when I found this recipe on Scally's blog I thought it was high time to try and make the dairy free treats I longued for. It's very easy to make and super-quick, plus it's a good way to use egg yolks when you need the whites for another recipe (e.g. macaroons). And on top of that they are truly delicious, I will definitely make them again (soon and on a regular basis!).

Ingredients (for 4 pots)

3 egg yolks

25g of sugar

25 cl of almond milk

1 leveled tbsp of almond butter (optional, but it adds creaminess to the pudding)

125 g of dark chocolate (not too bitter) 

Directions

1/ Melt the chocolate in a bowl. Keep aside.

2/  In a pan, heat up the almond milk and almond butter on medium heat until the milk starts to boil. 

3/ In the meantime, wheap the egg yolks and the sugar together. When the milk has started to boil, pour on the egg and sugar mixture little by little while whisking at the same time. Put everything back in the pan on low heat and keep whisking until the mixture has thickened.

4/ Fold the thickened mixture in the melted chocolate with a spatula, a little at a time. Pour in pudding ramequins and store in the fridge for at least 4 hours. Patiently wait until they set :)

Enjoy their light & creamy texture :)