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Creamy Dark Chocolate Pudding

Vegetarian Times Issue: January 1, 2007   p.69

This dessert tastes like a gourmet version of the ones in the pop-top cans you ate as a kid.

Directions

1. Whisk together 1/2 cup soymilk and cornstarch in small bowl. Set aside.

2. Combine remaining 11/2 cups soymilk, cocoa, chocolate chips, sugar, coffee and nutmeg in large saucepan. Warm over medium heat until chocolate chips have melted. Whisk in cornstarch mixture, and cook 10 minutes over medium-low heat, or until pudding thickens and begins to boil. Remove from heat, and stir in vanilla.

3. Divide pudding among 4 custard cups. Chill well before serving.

Member Rating: 1111

ingredient list

Serves 4

  • 2 cups plain soymilk, divided
  • 2 Tbs. cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegan semisweet chocolate chips, such as Sunspire
  • 3 Tbs. sugar
  • 1 Tbs. instant decaffeinated coffee granules
  • pinch ground nutmeg
  • 1 tsp. vanilla extract

Nutritional Information

Per SERVING:

Calories 163
Protein 5g
Total Fat 5g
Saturated Fat 2g
Carbs 25g
Sodium 39mg
Fiber 2g
Sugar 12g
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Comments

By fairytail3982 on Sep 23, 2009:
I'm allergic to corn and soy (and milk). Ideas for substitutions? Would it work with rice, hemp or almond milk? Would arrowroot powder work for the cornstarch?
By Fifi on Sep 23, 2009:
This is really easy and good. I left out the nutmeg and added a pinch of salt. Had a good deep chocolate flavor.
By Denise on Sep 23, 2009:
Hemp nut milk or almond milk are great substitutes. I'm going to try the arrowroot too.

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