Who doesn’t love chocolate pudding. Especially when it’s fresh off the stove and takes minimally more effort than instant with 5 ingredients you can actually pronounce? I have a weakness for sugar. I am completely unable to relate to people who dislike chocolate. I am also inherently lazy, which is why I’ll never be a food blogger.
But I also like real food and have very few cans outside of tomatoes in my pantry (there is that laziness thing again). And while I am recovering from a minor medical procedure this week, I’m not going to be hauling any lumber around for awhile. Standing in front of the stove to satisfy a critical 9:30pm chocolate craving will do. This can easily be vegan depending on the brand of chocolate you choose, though not paleo because of the corn starch, and takes about 20 minutes to make if you don’t mind hot-off-the-stove pudding.
Stovetop Non-dairy Chocolate Pudding
Adapted from Mark Bittman’s Stovetop Pudding recipe
4 to 6 servings
2 1/2 c almond milk
1/2 – 2/3 c sugar, depending on how sweet you like your desserts. I used 1/2 c of organic evaporated cane juice.
3 T cornstarch
1t vanilla extract. Or if it’s not too weird to you, try a few drops of peppermint extract, which I did.
1. Combine 2 c of the milk, sugar, and salt in a saucepan and stir. Put over medium-low heat until the mixture just begins to steam. This took me about 5 minutes.
2. Combine the cornstarch and remaining 1/2 c of milk in a bowl or measuring cup and whisk until there are no lumps. Add the cornstarch-milk mix to the pan and raise the heat a little. Cook and stir occasionally until the pudding thickens and just begins to boil, about 5 minutes. Reduce the heat to very low and stir constantly. The pudding should “plop” but certainly not burn. It should thicken noticeably and stick to the pan. This will take 3-5 minutes. Stir in whatever extract you are using. If you want vanilla pudding, stop and continue to Step 3. If you want chocolate, continue to Step 4.
3. Pour it into a large bowl or 4-6 small ramekins or glasses. Cover with plastic if you don’t like skin or leave uncovered if you do. Refrigerate.
4. For chocolate, stir 4 ounces of chopped semisweet chocolate into the pudding until it melts (though I am too lazy to wait that long – I left mine slightly chunky, which I like). I used 8T of semisweet chocolate chips because that was what I had. Follow Step 3.
For some reason, this tastes infinitely better cold to me than hot, so if you don’t like it when it’s hot, then wait until it’s cold.