Ingredients
Units
Scale
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 2 tablespoons corn starch
- 1/8 teaspoon salt
- 2 cups non-dairy milk alternative, like unsweetened, unflavored oat or almond milk
- 3 ounces bittersweet chocolate (with 65-70 percent cocoa), chopped
- 1 teaspoon vanilla
- Dairy-free whipped cream, for topping (optional)
Instructions
- Stir together cocoa powder, sugar, cornstartch and salt in a medium saucepan.
- Over medium-low heat, stir in the milk, add stir until combined.
- Continue stirring until the pudding thickens, begins to bubble, and coats the back of your spoon,about 5-10 minutes . Make sure to scrape the sides and bottom of the pan while stirring.
- Add the chopped chocolate and stir until the chocolate is completely melted and incorporated and the pudding is very thick and smooth, about 30 seconds to 1 minute.
- Remove from the heat and stir in the vanilla. Then transfer to a bowl or individual dishes.
- You can serve the pudding warm but I’d recommend letting it cool a bit before eating. The pudding will thicken as it cools.