
Prep Time
20 minutes
Chilling Time
4 hours
Serves
4 people
Erik devised a lovely vegan pudding with our Organic chocolate. You won't be able to keep your hands off these!
Ingredients
Method
Break up the chocolate and melt in a bowl in the microwave, set aside to cool slightly.
Mix together the cocoa powder, corn flour and salt together in a saucepan over a low heat.
Slowly add the golden syrup and the melted chocolate.
Combine the Mylk stirring constantly.
Divide between four 130ml ramekins and refrigerate for a minimum of 4 hours or overnight.
Before serving, combine the solid creamed coconut and icing sugar in a stand mixer fitted with a whisk. Slowly add drops of water until it comes together to create a texture like whipped cream.
Use a piping bag to decorate the tops of the puddings.
Sprinkle with a pinch of turmeric and decorate with a single piece of crystallised ginger.