Oh, the minutes I wasted trying to think up a clever way to tell you about this recipe for chocolate pudding. But y’know, if I really need to say anything more than “chocolate” and “pudding,” maybe this just ain’t for you.
There are a couple of different ways to make chocolate pudding. This kind has a creamy, almost milk chocolatey taste. If you’re looking for something richer, I recommend using a cornstarch-based recipe like this that also contains melted chocolate. But this is as quick and easy as it gets — just don’t forget the rules!
- ½ c sugar
- ⅓ c unsweetened cocoa powder
- ¼ c cornstarch
- ⅛ tsp salt
- 2 c unsweetened almond milk
- 1 tsp vanilla extract
- In a medium saucepan, sift together sugar, cocoa, cornstarch, and salt.
- Whisk in almond milk until no lumps remain.
- Over medium heat, bring mixture to a boil, whisking occasionally to ensure nothing sticks to the bottom.
- Boil for two minutes, whisking constantly, until mixture thickens.
- Whisk in vanilla.
- Pour into bowls or ramekins and chill until fully set, at least two hours.
- Top with coconut whipped cream if desired (see notes).
By the way, the batch pictured is topped with white chocolate mousse, because I am precisely the kind of ridiculous person who makes white chocolate from scratch just to melt it into another recipe. It was pretty alright!