Sunday, March 20, 2011

Creamy, Rich, Delicious Vegan Chocolate Pudding

This is the best pudding I've ever tasted and it's almost as easy to make as the stuff that comes in a box. Plus, it's vegan.

There's three layers of chocolate--the chocolate soy milk, the cocoa powder, and the chocolate chips, so there is an incredible depth of flavor. I added a big spoonful of instant espresso powder and I love how it cut the sweetness a bit and at the same time intensified the chocolate.

I served it chilled and topped with a non-dairy whipped topping.

The recipe is from Vegan Diner by Julie Hasson.

Lotsa Chocolate Pudding
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1/4 cup plus 2 tablespoons cornstarch
3 cups chocolate soymilk or other nondairy chocolate milk
1/4 cup nondairy semisweet chocolate chips
1 teaspoon pure vanilla extract

In a large pot, whisk together the sugar, cocoa powder, and corn starch. Add the soymilk, whisking until smooth. Bring the mixture to a simmer over medium heat, whisking continually. If mixture looks like it's starting to scorch or burn, reduce the heat to medium low. Once the pudding comes to a simmer, lower the heat and continue simmering gently, whisking continually, for 5 to 10 minutes or until pudding is thick.

Remove the saucepan from the heat and stir in the chocolate chips and vanilla, stirring until the chocolate is melted. Serve the pudding warm, or scoop into a serving bowl or individual cups. Press a piece of plastic wrap onto the surface of the pudding and refrigerate until ready to serve.

Vegan Diner: Classic Comfort Food for the Body and Soul

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