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Prep time
3 hours
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Cook time
20 minutes
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makes
1 block
Author Notes
Life is like a box of chocolates: You never know what you’re going to get. Well, at least that’s what Forrest Gump says. But as an easily-anxious being, a serial worrier, an eternal future catastrophizer, I want to know exactly what I’m going to get. So, don’t give me a mystery box of mixed chocolates; I just want a block of pure, milky smooth chocolate to indulge in each time.
Making this is incredibly easy. Just heat up some milk, chocolate, sugar, and salt in a pan until lick-ably smooth and glossy, then add in some agar powder (you could use gelatin too for a meltier texture), give it a quick simmer, and pour it into a loaf pan to chill. A 3-hour wait later, you’ll unmold it into a jiggly, jelly-like chocolate pudding.
The best part is, each time you make it, you’ll be sure to end up with a consistently chocolate-y, creamy, sinfully-smooth block of chocolate that’s bound to cure to any culinary end-result anxieties. —Jun
Ingredients
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2 cups
(480ml) whole milk
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1/2 cup
(100g) granulated sugar
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1/2 teaspoon
(3g) kosher salt
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6 ounces
(170g) 70% dark chocolate
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1 tablespoon
(5g) agar powder
Directions
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In a medium saucepan, add 1 ½ cups of the milk, sugar, and salt and cook over medium heat for 3 to 4 minutes, until it starts to steam, whisking constantly to dissolve the sugar. Add the dark chocolate, and cook for another 3-5 minutes, stirring occasionally until the chocolate melts fully into the milk and the mixture is homogenous. (The chocolate will melt within 1 minute, but might have specks in it. Cooking it for longer while stirring, will dissolve these specks and make the chocolate smoother.)
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In a small bowl, combine the remaining milk with the agar powder, and whisk to combine. Pour into the chocolate milk, whisking constantly while bringing it to a boil on high heat, then turn the heat down to a gentle simmer and continue to whisk constantly for up to 5 minutes (this allows the agar agar to activate so the pudding will set).
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Pour into an 8.5x4.5-inch rectangular loaf pan (or a similarly-sized mold), then lift the loaf pan up and tap it a few times on the countertop to release any air bubbles. Chill in the refrigerator to chill for 3 hours, or until completely set.
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Once chilled, flip the loaf pan onto a cutting board, and tap it a few times to release the pudding from the pan. (If it doesn’t come off easily, you can slide a thin spatula or plastic knife onto one of the edges of the pudding, and tease it out gently.) To serve, cut it into 1-inch thick slices with a sharp knife.
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