Chocolate as far as I’m concerned is primal. I’m told there are chocolate lovers and non chocolate lovers in the world, I simply can’t imagine a world without it. I hesitated in calling this “pudding” because it honestly tastes like an extremely decadent French mousse. This glorious recipe came about after I had brought home some store bought chocolate pudding, I put it in the fridge before lunch (4 little individual cups) and by dinner time they had all disappeared. It’s true I ate one. While good it tasted very store bought, nice but blah. So I thought I’d make my own 🙂 Let me tell you there is absolutely NOTHING blah about this. It’s Heavenly, very rich and silky smooth (and let’s not forget dark chocolate is loaded with antioxidants.)
What’s the Deal With Vegan Chocolate?
Like most things when you first become vegan there needs to be a little experimentation. BV (Before Vegan) I used to love milk chocolate but of course that had to go – no milk in a vegan diet. To qualify as vegan your chocolate needs to have a high percentage of cacao, at least 55% but anything around 85% is best, as the higher the number the purer the chocolate. Also read the ingredients and make sure they haven’t slipped in any milk solids. For a full and complete run down on Vegan Chocolate read PETA’s Definitive Guide to Vegan Chocolate.
Previously I’d not been a fan of dark chocolate so I went on a mission to find the brand that satisfied my insatiable chocolate cravings. After much market research and munching I discovered Tony’s Dark Chocolate, clocking in at 70% cacao it’s a fabulous option 🙂
This is so easy to make, no whipping of egg whites and the worry that the egg yolks will scramble in the heat of the chocolate as there isn’t an egg in sight. You can make it in 10-15 minutes on the stove top. The cornstarch acts as the magical ingredient which thickens the pudding. I would advise getting lost in the whole process – the gentle stirring instigates a type of alchemy, producing a smooth glossy chocolatey treasure which is enormously satisfying.Print
Vegan Chocolate Pudding
A chocolate triumph.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dessert,
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)
- In a small bowl place the 2 teaspoons cornstarch and set aside.
2. 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.
3. 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.
4. 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.
5. Serve with coconut cream or non dairy ice cream or berries as desired.
Keywords: chocolate, pudding, vegan