I’ve fallen in love with homemade chocolate pudding and this recipe makes it easy to make it dairy-free (I’ll post the regular recipe here, but note the dairy-free options). Whipped some of this up yesterday in anticipation of Ryan and I sitting down to watch the last episodes of Breaking Bad (yes, we’re just now getting into the show on Netflix, long after it aired).
I’ve been so delighted to find out that there is such thing as dairy-free chocolate! And it’s not carob, BLECH! If I had had to give up all chocolate to maintain a dairy-free lifestyle, I doubt I would have been successful. Enjoy Life has mini chocolate chips and bigger chocolate chunks which I bake with ALL THE TIME.
And if you want to remain true to dairy-free look up Coconut Milk Whipped Cream on Pinterest or Google…easy and delicious!
Ultimate Chocolate Pudding, serves 4 (from Real Simple)
¼ cup sugar
¼ cup cornstarch
2 Tbsp. unsweetened cocoa powder
A pinch of kosher salt
2 cups of milk (or almond milk)
4 lg. egg yolks
2 Tbsp. butter (or dairy-free butter)
3 oz. chocolate chips, chopped (or dairy-free chocolate chips)
1 tsp. vanilla
Whipped cream (Cool Whip has some milk/soy)
1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Stir in milk and egg yolks.
2. Cook on medium heat 7-8 minutes whisking constantly until it’s the consistency of mayo. Whisk for one more minute. Remove from heat. Add butter and chocolate chips, stirring until they have completely melted. Mix in vanilla. (At this point the recipe told you to run it through a strainer, I never have…mine has had minimal to no chunks but straining it would guarantee it’s smooth)
3. Put in bowl and press plastic wrap directly on the surface of the pudding. Refrigerate for a minimum of 2 hours, but up to two days.
4. Stir before serving to loosen up. Serve with whipped cream.