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Dessert
Gluten-Free, Dairy-Free Dark Chocolate Divine
SERVES 10
This creamy, bittersweet dessert is allergy friendly and satisfies the sophisticated cravings of dark-chocolate lovers. Call it flan or pudding—your chocoholic will call it “divine.” Top each serving with Chocolate Sauce or use fresh raspberries, gluten-free sprinkles or your favorite glaze. This dessert can also be made with semisweet chocolate chips.
1 cup (3 ounces) unsweetened cocoa powder or
semisweet dairy-free chocolate chips*
4 tablespoons brown sugar
4 tablespoons white sugar
⅛ teaspoon salt
½ teaspoon pure vanilla extract
2 cups canned coconut milk or milk of choice
2½ teaspoons unflavored gelatin or agar-agar**
1. Mix first 5 ingredients in a bowl and set aside.
2. In a blender or food processor, pulse coconut milk and gelatin (or agar-agar) until just mixed.
3. Pour coconut milk mixture into a saucepan. Place over medium heat and add dry ingredients that were set aside.
4. Stir constantly until mixture starts to boil.
5. When mixture boils (heaves and bubbles), stir 1 minute more.
6. Remove from heat and pour into a dry cupcake pan or dessert cups. Mixture will thicken, so work quickly.
7. Cool and refrigerate for 1 hour before serving. Crown with your favorite topping or place a dollop of Chocolate Sauce on each serving.
*TIP If using semisweet chocolate chips, use 1 cup (6 ounces) chocolate chips and reduce sugar by 2 tablespoons. Melt chips in saucepan before adding milk and gelatin. Allergy-friendly chocolate chips are available from Enjoy Life Foods.
**TIP Agar-agar makes a slightly denser dessert (not as creamy). Natural Dessert is another vegan alternative to gelatin; it's also kosher.
Chocolate Sauce
MAKES 10 TABLESPOONS
This sauce can be made ahead and reheated over a double boiler just before serving. If dessert isn’t served immediately, the sauce can be poured over cooled dessert and refrigerated until served.
¼ cup canned coconut milk
1 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon unsweetened cocoa
1. Combine sauce ingredients in a small saucepan. Place on medium heat and stir constantly until mixture boils.
2. Turn off heat. Pour warm sauce over cold dessert and serve.
Each 1.4-ounce serving contains 171 calories, 12g total fat, 10g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 18g carbohydrate, 3g fiber, 2g protein.
Recipe by Madalene Rhyand, director of Living Without's test kitchen.
Comments (7)
Nosheen, Yes, regular milk- or any other- can be used in the chocolate sauce.
This "Divine" is almost identical to a recipe I grew up on- and love! We call it Chocolate Velvet Dessert, and make it a little faster. Put 1/2 c. of the milk in the blender with the gelatin; let it sit a minute to soften. Meanwhile, heat 1 c. of the milk to just boiling (this will take about 1 1/2 minutes if you use the microwave). Turn the blender on, then add hot milk, then chocolate chips, sugar, salt, and vanilla. For the last 1/2 c. of liquid needed, use a half tray of ice cubes, added one at a time (the trays I have take about 1 cup of water to fill all the spots). Run the blender on high until ice cubes are dissolved. This cools the mixture so it will set up more quickly. It will be a little less rich by using ice cubes. To make it more creamy, you can use coconut cream instead of coconut milk, or evaporated milk- or cream- if you can have dairy.
Using the cocoa, along with the ice cube method, results in a slightly foamy dessert. If you use cocoa in
Posted by: singyourwayhome | January 16, 2012 11:18 PM Report this comment
I think Almond Milk would be great for this. I can't wait to try this recipe!
Posted by: Colleen K | November 10, 2011 3:08 PM Report this comment
Yes you can use any milk, just expect different textures.
Posted by: Madalene | November 10, 2011 3:03 PM Report this comment
I don't know if I'm allowed to answer other people's questions, since I'm only an reader, but if I am allowed to, here's my answer to Carol B. - I think carob can be used instead of chocolate - it will just be different in taste. Gelatin is made from collagen from animal sources.
Posted by: Unknown | November 10, 2011 12:22 PM Report this comment
Can carob be used instead of the chocolate? What is gelatin made of? I'm allergic to wheat, corn, soy, dairy, chocolate, and pork.
Posted by: Carol B | November 10, 2011 10:25 AM Report this comment
Can another milk substitute - such as almond milk - be used in the chocolate sauce instead of coconut milk? (Adding onto Nosheen K's question.)
Posted by: Marcia K | November 10, 2011 9:20 AM Report this comment
Can regular milk be used in chocolate sauce instead of coconut milk?
Posted by: Nosheen K | November 10, 2011 9:02 AM Report this comment