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Chocolate Almond Pudding, shown here with whipped cream and fresh strawberries, can made vegan by substituting almond milk for regular milk. (Photo by Nick Koon)

1/4 cup cornstarch

1/4 teaspoon salt

2 cups unflavored almond milk or whole milk

1/3 cup agave syrup or granulated sugar

2 teaspoons vanilla extract

2 tablespoons toasted slivered almonds, see cook’s notes

Cook’s notes: To toast almonds, spread out on rimmed baking sheet and place in 350-degree oven until lightly toasted, about 3 to 4 minutes. Other toasted nuts can be substituted, such as toasted pecans, coarsely chopped.

PROCEDURE

1. In a 1-quart saucepan, place cocoa, cornstarch and salt; stir to combine. Add just enough milk to make a smooth paste. Gradually stir in agave or sugar and the remaining milk.

2. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in vanilla extract. Pour into 4 serving dishes. Sprinkle with almonds just before serving.

Source: “Positively Ageless” by Cheryl Forberg (Rodale, $21.95)

Grilled Chocolate Sandwiches

An after-school snack in Spain often consists of a slice of white bread and a chunk of chocolate. Jose Andres, Spanish-born chef and humanitarian, riffs on the snack by drizzling fruity olive oil on the bread and running it under the broiler, then he adds a sprinkling of coarse sea salt. Charlotte Druckman, author of “Kitchen Remix” (Clarkson Potter, $28), applies a technique used in grilled cheese sandwiches; she swipes mayonnaise on the outer sides of the sandwich to achieve a beautiful patina and crisp texture.

Yield: 4 sandwiches

INGREDIENTS

1/2 cup mayonnaise

1 tablespoon packed light brown sugar

8 (1/2-inch thick) slices sourdough bread

1/4 cup extra-virgin olive oil, plus more for drizzling

4 ounces bittersweet chocolate pieces, such as packaged chocolate morsels

Flake salt or coarse salt to finish

PROCEDURE

1. Combine the mayonnaise and brown sugar in a small bowl. Lay out the bread slices on work surface and spread the tops with half of the sweetened mayonnaise to coat. Flip them over and brush their other sides with olive oil. Divide the chocolate among 4 slices of bread, drizzle with a bit more olive oil (about 1 teaspoon per slice), and sprinkle with a pinch of salt. Cover the chocolate-topped slices of bread with the remaining slices, oil-side down.

2. Heat a large cast-iron skillet on the stove, gradually increasing heat from low to medium-low. Place 2 of the sandwiches in the skillet and cook until the bottoms are golden, 3 to 4 minutes. Flip sandwiches over with a spatula and cook until the second sides are golden brown, about 3 minutes more. The chocolate should be completely melted. Transfer the finished sandwiches to a rack, wipe the pan clean, and cook the remaining 2 sandwiches in the same way.

3. Let the sandwiches cool for a couple of minutes before cutting them in half and serving hot.

Source: “Kitchen Remix” by Charlotte Druckman (Clarkson Potter, $28)