Chocolate Pudding
  • 3 tablespoons sugar
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • Tiny pinch of ground cloves
  • ¼ teaspoon cinnamon
  • Tiny pinch of cayenne
  • 2 cups non dairy milk, divided (I used almond)
  • ⅓ cup bittersweet chocolate chips or half of a 3.5-ounce dark chocolate bar, chopped (I used Green & Black's Dark 85%)
  • ½ teaspoon pure vanilla extract
  1. In a medium bowl, stir together sugar, cocoa powder, cornstarch, salt and spices. Whisk in ⅓ cup cold milk a little at a time to create a smooth, thin paste.
  2. In a medium saucepan, combine chocolate and remaining 1⅔ cups milk. Bring to a simmer over low heat, stirring occasionally, until the chocolate is melted. Gradually whisk the cocoa paste into the chocolate mixture, continuing to stir over low heat until the pudding thickens. Cook for 1 minute more.
  3. Remove pan from heat. Stir in vanilla extract.
  4. Divide among 4 dishes and serve warm or cover the surface of the pudding directly with plastic wrap and refrigerate until fully set, about 2 hours.
Recipe by at