From the kitchen
Dark Chocolate Almond Milk Pudding
A childhood classic thickened beautifully with cornstarch, proving almond milk can still deliver a properly rich pudding.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 1/2 cups Unsweetened Almond Milk
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 3 tbsp Cocoa Powder
- Pinch of Salt
- 4 oz Dark Chocolate, chopped
- 1 tsp Vanilla Extract
Method
- Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
- Gradually whisk in the almond milk until completely smooth with no lumps.
- Cook over medium heat, whisking constantly, until it comes to a gentle boil and thickens, 6 to 8 minutes.
- Remove from heat and stir in the chopped chocolate and vanilla until melted and smooth.
- Pour into serving cups, press plastic wrap directly onto the surface, and chill at least 2 hours before serving.
Kitchen note
This needs a full boil, not just a simmer, for the cornstarch to fully activate — pull it too early and the pudding will taste starchy and never fully set once chilled.
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