15 minutes
A rich and creamy chocolate pudding made with oat milk for a delicious dairy-free dessert.
cups
Unsweetened Cocoa Powder
cups
tablespoons
teaspoons
cups
Bittersweet Bar Chocolate, finely chopped
0 oz
teaspoons
1. Combine Dry Ingredients
In a medium saucepan, stir together the granulated sugar, unsweetened cocoa powder, cornstarch, and fine sea salt until they are well combined.
2. Incorporate Milk
Slowly stir in the oat milk, making sure to keep stirring until the mixture is smooth and all the dry ingredients are fully incorporated.
3. Heat Mixture
Place the saucepan over medium-low heat, stirring constantly. After about 5 to 10 minutes, the mixture will start to thicken and should coat the back of your spoon or spatula.
4. Add Chocolate
Add the finely chopped bittersweet chocolate to the saucepan and stir vigorously for about 30 seconds, until the chocolate is completely melted and the pudding is smooth and glossy.
5. Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract.
6. Serve
Spoon the pudding into a serving bowl or individual cups or ramekins. You can enjoy it warm, at room temperature, or chilled.
Create a caramel sauce and swirl it into the base, finishing with a sprinkle of sea salt.
Swirl in some salted caramel sauce after the pudding has been removed from the heat. The combination of salty and sweet enhances the depth of the chocolate flavor.
Mix in chocolate hazelnut spread for a rich and luxurious dessert.
Stir in a shot of espresso or a tablespoon of instant coffee granules to infuse a subtle coffee flavor that complements chocolate beautifully. This could be particularly appealing to coffee enthusiasts.
Add a vanilla bean or pure vanilla extract to the base for a classic flavor.
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