Ingredients:
2 3/4 cups rice milk (reserve 1/4 cup rice milk for later)
1/2 cup unsweetened baking chocolate chips (I think it's about 3 oz unsweetened chocolate)
2 Tablespoons unsweetened cocoa powder
1/4 cup + 2 Tablespoons cornstarch
3/4 cup agave nectar
1/4 teaspoon salt
1 teaspoon gluten-free vanilla extract
Fresh raspberries, optional
Directions:
1. Combine 2 1/2 cups rice milk, chocolate, agave and cocoa powder in a saucepan over medium heat. Whisk well, heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to "scald" rice milk. Remove from heat.
2. In a bowl, combine cornstarch and salt. Whisk well.
3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.
4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.
5. Remove from heat. Stir in vanilla extract.
6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.
Serves 4 - generously.
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