Extraordinary Vegan Chocolate Pudding
This decadent vegan chocolate pudding is FAST and EASY! After tasting this dessert, I've decided to put it number one in taste, ease of creation and simple ingredients. Whip this up any time you yearn for a chocolate fix! Who says vegans can't eat chocolate!
8 Tablespoons sugar
3 Tablespoons Bob's Red Mill Corn Starch
2 Tablespoons Ghirardelli Double Chocolate Premium Hot Cocoa Powder
pinch of sea salt
2 3/4 cups Vanilla Silk Soy Milk
8 ounces Ghirardelli
Semi-Sweet Chocolate Morsels
1 teaspoon pure vanilla extract
heavy bottom sauce pan
Put all the dry ingredients into the heavy bottom pan.
Add milk to dry ingredients.
Whisk until the dry ingredients are combined into the milk... the cornstarch must be dissolved into the liquid before putting the pan on the stovetop burner.
Add the Vanilla Silk Soy Milk.
Cook over medium heat for four to five minutes continuously stirring the mixture to prevent scorching.
Once the cornstarch is completely cooked and the mixture has thickened turn off the heat source.
Add chocolate and whisk the mixture until all of the chocolate morsels dissolve and the mixture is shinny.
Ladle the mixture equally into six ramekins.
Allow the pudding to cool for 10 minutes before putting into refrigerator. After another 10 minutes, cover each dish with plastic wrap if you plan to save it for the next day.
Chill in the refrigerator and enjoy!
This simple rich dessert needs no frills... just get a spoon and dig in! This would also make a great filling for a graham cracker or nut crust pie shell... I'll include a crust recipe later.
For a dinner party, I'd search in my kitchen dishes for small cups or dishes that could make the presentation of this pudding different. Like those egg coddlers we don't use anymore, but we can't throw them away. Try cutting some strawberries into fans to garnish the top or try covering the top with fresh raspberries. Remember, presentation is just as important as good food! Give the eye as much care as the tongue!