Oat Milk Chocolate Pudding

Name: Oat Milk Chocolate Pudding
Total time: 15 min
Ingredients: 1/3 cup/65 grams granulated sugar; 1/3 cup/30 grams unsweetened cocoa powder; 2 tablespoons cornstarch; 1/8 teaspoon fine sea salt; 2 cups/480 milliliters nondairy milk, preferably oat; 3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1); 1 teaspoon vanilla extract

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Total: 15 minutes

Servings: 5

Author : Ali Slagle

chocolate cocoa powder cornstarch

Ingredients

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1/3 cup 65 grams granulated sugar1/3 cup 30 grams unsweetened cocoa powder2 tablespoons cornstarch1/8 teaspoon fine sea salt2 cups 480 milliliters nondairy milk, preferably oat3 to 4 ounces 85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)1 teaspoon vanilla extract

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Instructions

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Step 1

In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.

Step 2

Stir the mixture constantly over medium-low heat, 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. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)

Step 3

Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.

Step 4

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 (see Tip 2). It will thicken as it cools.