Wednesday, July 24, 2013

Easy and Delicious Vegan Chocolate Pudding

This recipe is adapted from one in The Homemade Pantry by Alana Chernila. It's a lovely cookbook with some great recipes and terrific writing.

This pudding is so simple to make I think it will become one of your go-to dessert recipes. And it's surprisingly good for how easy it is to make.

Chocolate Pudding (vegan version)
4 cups non-dairy milk
1/3 cup sugar
1/4 teaspoon salt
6 ounces roughly chopped chocolate or chocolate chips
1/2 cup cornstarch

Combine 3 cups of the milk with the sugar and salt in a heavy-bottomed medium saucepan and set it over medium-low heat. Heat until just steaming, stirring frequently.

In a small bowl or measuring cup, combine the cornstarch with the remaining 1 cup of milk. Stir well until the mixture is fairly lump free. Raise the heat to medium-high. Add the cornstarch mixture and cook, stirring constantly with a wooden spoon, until the mixture just starts to bubble. Reduce the heat to low and stir continuously until the mixture thickens to something that looks like pudding and coats the back of the wooden spoon, 5 to 7 minutes. Add the chocolate and continue to stir and cook over medium heat until the chocolate melts into the pudding, 2 to 3 minutes. If the pudding is a bit watery, it's okay. It will thicken further as it chills.

Pour the pudding into individual dishes and chill for at least 3 hours before serving. If you have an aversion to pudding skin, press plastic wrap against the surface.

1 comment:

  1. Yum! You know I don't like cooking custards with eggs, so this recipe sounds great!