This recipe, also known as Almost Instant Chocolate Pudding, will surprise you with how rich, silky and quick this recipe is to prepare.
Chef's notes
Variation:
To use pudding as a cake filling and frosting: add 1 tsp agar powder at step 1 and proceed.
Steps
1
Preparing the Chocolate Pudding
Ingredients
1/2 cup organic cane sugar
1/4 tsp fine sea salt
1/4 cup alkalized cocoa powder (Dutch process)
1/4 cup organic cornstarch (do not use arrowroot)
1 3/4 cups, plus 2 tbsp oat, almond or soy milk
1 1/2 oz vegan chocolate (59 to 62%), chopped into small pieces or use good quality chips
1 tsp pure vanilla extract
To start, combine the sugar and salt in a medium saucepan. Sift the cocoa powder and cornstarch into the pan, stirring to blend the ingredients well. Slowly whisk in the milk.
Place the pot over medium-high heat and cook, whisking frequently, until the mixture begins to thicken and is close to a boil. This can take as long as 5 minutes. Mixture may get lumpy. Whisk vigorously, reaching down around the bottom and sides of the saucepan.
Adjust the heat as needed to reach a boil, but watch that the bottom does not scorch. The pudding will thicken fully at the boil. Immediately lower the heat and cook at a gentle boil for another minute, stirring frequently with a silicone spatula.
Remove the saucepan from the heat. Add the chocolate and vanilla, stirring with the spatula until the chocolate has melted.
Immediately, spoon the pudding into individual bowls or into one large serving dish. If you don’t like the skin that forms on the top of cooling chocolate pudding, press a piece of parchment paper directly onto the surface while pudding is still hot.
Serve warm for best flavor but it’s yummy when cool too. Can be stored, covered and refrigerated, for up to 4 days.
