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Chocolate Pudding

What you need: 

2 tablespoons cornstarch
1 1/2 tablespoons sugar
1 tablespoon cocoa powder
1 cup nondairy milk (I use powdered soy milk)
1 add in, optional (I use vanilla or almond extract, peanut butter, chopped candied ginger, or coffee flavoring syrup)

What you do: 

1. Combine the first three ingredients in a sauce pan. Add the milk and whisk well.
2. Heat over medium heat stirring often to prevent clumping.
3. When the pudding has thickened, (about 4 minutes) remove from heat and add your add in.
If it is plain chocolate, it is a bit dull but when you add a flavor it is really fantastic! Great warm, but can also be eaten cold.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Added 1 tsp of pure mint extract. I also put in some choco. chips right before i ate it (while it was warm), which gave it a little texture. Very rich.

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I tripled the recipe and used a can of coconut milk, and the rest powdered soy.  It could STILL use a little more flavor (I used vanilla, but nothing else) but is creamy and delicious! thanks for this super simple, easy recipe.

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I really liked this, and so did my kids.  I have made it twice so far, and both times it was good.

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This was pretty good and really easy to make...but it doesn't make all that much.

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easy as, um, pudding. just finished with this recipe and enjoying the fruits of my labor (what labor?) at this moment. perfect for midnight chocolate attacks! i used chocolate almond milk, maybe a tbsp more cocoa, a pinch more sugar, and added cinnamon, clove, vanilla and cayenne at the end. yes, cayenne, try it, it's amazing! great, fool-proof recipe that you can definitely experiment with. now if you'll excuse me, i have to lick my bowl.
and remember, there is no such thing as stirring it too much! we aren't making pancakes here!

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I'm a lover of pudding, but since going vegan I've only had it once, and that was because it was on sale.  Where I live (Niagara Falls) the BelSoy pudding cups are just under $6 for the 4 cups, so I'm not paying full price for that.

This recipe has eliminated the need for the store bought kind.  It's so quick and easy, and tasty too.  I doubled the recipe because I had exactly 2 cups of soy milk to get rid of, and added 1tbsp of vanilla.  It still needed something after that, so I added 1.5 tbsp of creamy peanut butter and it was perfect.  I'm just eating it warm now, but I'm betting it will get even better after cooling overnight.  I only wish I had bananas to add in.

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:D

i really enjoy this pudding! it's a quick and extremely adaptable recipe. also, it isn't overly sweet - just enough to satisfy my sweet tooth. i replaced the cocoa with roasted carob powder and used a little vanilla and chunky almond butter for extra flavour - the little bits of nuts are a nice touch.

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i make this all the time, with stevia and cinnamon. i'm eating some right now and i just wanted to say THANKS! for this recipe!!! it's so hard waiting for it to cool..

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Mine seemed pretty bland, too, and the texture was a little stringy. However, it's very easy so I'll probably try tweaking it a bit and making it again.

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Anonymous

This wasn't very good. It's quick and easy (which is always a plus) and the consistency is perfect. However, it was very bland. I added 1 tsp of vanilla, which didn't help. I then added 1/2 tsp each of rum and almond flavoring. The overall result was edible but not worth the calories. With a little more experimenting (maybe peanut butter like the other reviewers suggested), one might be able to make it a richer, more tasty dessert.

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