Silky Dairy-Free Chocolate Pudding!
Dairy-free pudding: whip up this rich, creamy chocolate dessert using soy milk. Easy to make and perfect for a sweet, allergy-friendly treat.
Ingredients
- 2 cups soy milk (divided)
- 3 tbsp cornstarch
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder (sifted)
- ⅛ tsp salt
- ¼ cup dairy-free semisweet chocolate chips
- 2 tsp vanilla extract
Instructions
- In a small bowl, stir together ½ cup soy milk with the cornstarch until completely dissolved.
- In a medium-sized saucepan, whisk together the soy milk and cornstarch mixture, the remaining soy milk, granulated sugar, sifted cocoa powder, and salt. Whisk constantly over low-medium heat until the mixture starts to simmer lightly.
- Once the mixture starts to simmer gently, stir in the chocolate chips. Reduce heat to low. Whisk constantly while the chocolate chips melt into the pudding and the pudding starts to thicken within a minute or two, coating the back of a spoon.
- Remove saucepan from heat and stir in vanilla extract.
- Pour pudding into a glass bowl or individual small glass containers, cover with food-safe plastic wrap directly on top (touching) the pudding to prevent a skin from forming, and refrigerate for 3 hours before serving.
- Serve chilled for optimal enjoyment.
Video
Notes
- Use a good quality unsweetened cocoa powder for the best chocolate flavor. - Whisk constantly to prevent lumps and ensure even thickening. - To avoid a 'skin' forming on top, press plastic wrap directly onto the surface of the warm pudding before chilling. - For storage, this pudding keeps well in an airtight container in the refrigerator for up to 3-4 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.