Oat Milk Chocolate Pudding
A delicious chocolate pudding from NYT Cooking that is dairy free and vegan
Ingredients
- ⅓ cup (65 grams) granulated sugar
- ⅓ cup (30 grams) unsweetened cocoa powder
- 2 tablespoons cornstarch
- ⅛ teaspoon fine sea salt
- 2 cups (480 milliliters) oat milk or soy or almond milk
- 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate finely chopped, I used TJ's Dark Chocolate, which is accidentally vegan ;)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan whisk together the sugar, cocoa, cornstarch, and salt. Slowly stir in the milk and stirring constantly until smooth and combined.
- Cook over medium-low heat. Stir the mixture continuously, scraping the bottom, sides, and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. Careful to not let the pudding scorch on the bottom and corner of the pot, lower heat if it cooks too fast or starts to scorch.
- Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled. It will thicken as it cools. Garnish with whipped cream, sprinkles or chocolate chips or cookie crumbles. Use your imagination!
Notes
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top.
The pudding will keep in the refrigerator for up to 3 days.