Step 1

In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.

Step 2

In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.

Step 3

When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.

Step 4

Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.

Step 5

Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.

Step 6

About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.

Step 7

When ready to serve, top each budino with the strawberries and a sprinkle of granola.