You may be amazed by how quick and easy it is to make real chocolate pudding from scratch. Unsweetened cocoa powder plus a small amount of chocolate are used to make a pudding so satisfying––no one will ever guess it was made without dairy, eggs or white sugar.
Ingredients (Makes 4 to 6 servings):
- ½ cup organic cane sugar
- 6 tablespoons Dutch-process cocoa powder [unsweetened]
- 1/3 cup very hot water [I use just boiled water]
- 2 cups nondairy milk, divided (use your favorite)
- 2 ounces chopped organic fair trade vegan chocolate (or chocolate chips)
- 3 tablespoons organic cornstarch (do not use arrowroot)*See note
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- Sift the sugar, cocoa and salt into a medium saucepan. Pour the water over the dry ingredients and stir to mix with a silicon spatula. Bring the mixture to a low boil over medium heat, stirring frequently. Make sure to stir the bottom of the pot, as chocolate is easily burned. Reduce the heat to low and simmer 2 minutes.
- Stir in 1 2/3 cup of the nondairy milk and simmer 2 minutes. Add the chocolate. Stir with a silicon spatula until the chocolate melts.
- In a small bowl, combine the cornstarch and the remaining 1/3 cup of the nondairy milk. Stir with a fork until the cornstarch is completely dissolved. Whisking constantly, add to the simmering chocolate. The mixture will become thicker and darker. Stir frequently until the pudding boils. You’ll see big fat bubbles. Stir slowly with a silicon spatula around the edges and bottom of the saucepan. Boil low for just under 1 minute, remove the saucepan from the heat and stir in the vanilla extract.
- Pour the pudding into individual cups or a large bowl. To prevent “pudding skin”, put parchment paper directly on the hot pudding.
Serving and Storing:
- Serve the pudding warm, or refrigerate until cold. The pudding can be made 2 days ahead and refrigerated.
*Note: Tapioca starch can replace the cornstarch. Dissolve like cornstarch but boil only 30 seconds.
Image Source: Linda Long