Chocolate Almond Milk Pudding
Makes: Serves 8
  • ⅓ cup sifted natural cocoa
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 2 cups unsweetened almond milk, such as Almond Breeze Unsweetened
  • 4 ounces semisweet or bittersweet chocolate (55% to 61%) such as Valrhona Extra Bitter or Callebaut semisweet or bittersweet, finely chopped
  • 1 teaspoon vanilla extract
  • Coconut Whipped Cream (optional)
  1. Have 8 ramekins (at least 4 ounces in size), goblets or glasses ready to receive the pudding.
  2. Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about 1 cup of the almond milk until smooth, then whisk in remaining almond milk. Bring to a simmer over medium heat, (might take about 5 minutes), and simmer for 1 minute, whisking frequently until thickened. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
  3. Cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping.
Recipe by Bakepedia at