Bittersweet Chocolate Pudding (non-dairy)
Recipes » Desserts » Custards and Puddings
This is a very rich and satisfying chocolate pudding that simply substitutes almond milk for cow's milk.
Yield: 6 Servings Ready in 3 hours, 20 minutes
Cuisine: AmericanMain Ingredient: Chocolate
100% would make again (reviews)
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Notes Bittersweet Chocolate Pudding (non-dairy) Preparation
Sift dry ingredients into a medium saucepan. Whisk in the almond milk a little at a time to make sure everything is evenly dissolved and free of lumps.
Turn on the heat to medium-high. Add the chocolate. Stir continuously to keep from scorching. Bring to a boil.
Reduce heat to medium, and keep stirring for another minute or two when the mixture fully thickens.
Remove from heat and add vanilla. Mix together thoroughly. Transfer to serving container(s) and cover with plastic wrap. Not sure if the plastic wrap really needs to be touching the surface of the pudding the way it does with dairy & eggs pudding. There doesn’t seem to be the tendency to form a skin with almond milk.
Refrigerate for at least 3 hours to let it fully set.
Notes
You could substitute soy or rice milk, but you'll be missing out. Almond milk's flavor blends beautifully with chocolate. I recommend a brand such as Pacific or Silk.
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