Almond Milk Chocolate Pudding
Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.
Servings 2 people
Cost 5
Ingredients
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened natural style cocoa powder Dutch is fine, too!
- ⅛ teaspoon sea salt
- 1 ½ cups almond milk (such as Silk Vanilla Almond)
- ½ teaspoon vanilla and/or almond extract
- ¼ teaspoon chocolate extract optional
- 1 ½ tablespoons unsalted butter room temperature
Instructions
- Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
- Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes. Once it thickens, continue whisking for another 30 seconds to a minute.
- At this point you can sieve or not. I only use the sieve if there are lumps, which there usually are not.
- Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Otherwise, just pour into a bowl. Add the butter and stir until it melts. Add the extract(s). Cover with a piece of parchment or wax paper and let cool.
- Serve with whipped cream and chocolate shavings.
Notes
Cook time is actually chill time.
