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Decadent Chocolate Pudding!

A chocolate triumph.

Scale

Ingredients

2 cups Almond milk

1 teaspoon vanilla extract

1 cup cocoa powder (I used Hershey’s)

1 teaspoon coffee granules (I used Nescafe)

1/2 cup organic cane sugar

2 teaspoons cornstarch

Heaped 1/2 cup dark chocolate (chips or cut up)

1 tablespoon Vegan butter (I used Earth’s Balance)

Instructions

In a small bowl place the 2 teaspoons cornstarch and set aside.

In a medium saucepan combine the milk, vanilla extract, cocoa powder, coffee granules and sugar. Place the pan on the stove over medium heat. Stir very frequently. Allow to come to almost a boil but not quite. You want the sugar and coffee granules to dissolve and cocoa to  melt.

Remove 1 tablespoon of the liquid and pour into the cornstarch, stir well, it will seem stiff at first. Pour the cornstarch mixture back into the milk. Keep stirring, allow the mixture to come to brisk simmer. Stir continually (be careful it can splash and it’s hot!) until it thickens and is able to coat the back of the wooden spoon. This could take about 10 minutes.

When thickened remove from the heat. Add the chocolate chips or cut up chocolate and stir so it melts in the heat of the pudding. Add the tablespoon of vegan butter which will also melt, stir gently then pour into individual serving bowls or one large one. Place a piece of clingfilm over the top of the pudding, place in the fridge and allow to cool and set – a couple of hours.

Serve with coconut cream or non dairy ice cream or berries as desired.

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