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
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 Silk Pure Almond Vanilla
- 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, but I continue whisking for a total of 4.
- Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
- Serve with whipped cream and chocolate shavings.
Notes
Cook time is actually chill time.
