back home

Chocolate Pudding by Bailey Fisher

Cooking time: 125 minutes

serving
Cookware

  • 1 Saucepan

  • 1 Whisk

Ingredients
  • NaN cups Almond milk (unsweetened)
  • NaN cup Cocoa powder
  • NaN cup Cornstarch
  • NaN cup Sugar
  • NaN tsp Vanilla extract
  • NaN pinch Salt

Steps

  1. In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.

  2. Gradually whisk in the almond milk, about 1/4 cup at a time, creating a smooth mixture.

  3. Place the saucepan over medium heat and cook, stirring constantly, until the pudding comes to a gentle boil and thickens, about 5 minutes.

  4. Remove from the heat and whisk in the vanilla extract.

  5. Pour the pudding into serving dishes, pressing plastic wrap directly onto the surface to prevent a skin from forming.

  6. Chill in the refrigerator until fully set, at least 2 hours, then serve cold.