Now that I’m on a lactose free diet, I cannot buy readymade pudding. (Such a bummer when you just want/need some chocolate!) I decided to attempt some homemade chocolate pudding! I followed a recipe I found online. It turned out well, however, it is definitely more of a dark chocolate taste. I am more of a milk chocolate type of girl, so I’ll have to try this recipe again and alter the ingredients. I also added the pudding to Keebler mini graham crusts and mixed together it was delicious!
3 tbsp cornstarch
1/3 cup and 2 tbsp sugar
¼ cup cocoa powder
pinch of salt
2 cups plain unsweetened almond milk
1/3 cup dairy-free chocolate chips
½ tsp vanilla
6 Keebler mini graham crusts
In a small bowl, combine cornstarch with 2 tbsp cold water. Mix to dissolve and set aside.
In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, stirring constantly to keep the chips from resting on the bottom of the pan and burning. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming, and set on a wire cooling rack to cool for about 20 minutes. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.
Don’t forget to add love, it makes all the difference!