Dairy Free Chocolate Puddings
I haven’t made chocolate pudding in ages. Not because I don’t like it (I freaking love the stuff) and not because I don’t have time (it literally takes 10mn) but honestly because I know that it requires milk and occasionally butter, and I don’t stock those ingredients anymore!
However, last night William and I both agreed that it was a spaghetti and chocolate pudding kind of night. Neither of us felt like doing much cooking (well, I’m sure he would have been willing, but I wasn’t up for much cleaning either) so we ordered our gluten free shells and soy and dairy free pasta sauce from amazon (2 hour delivery is literally a god-send) and spent the time while we waited for our order to show up throwing together the pudding.
I had originally planned on following a recipe, but everything I found I really wasn’t feeling, so in the end, I wound up just throwing a scoop of this, and a pinch of that into a bowl and William helped, and by the time we were done both of us, the table, and the kitchen floor were completely covered in cocoa powder – and there was a delicious pudding cooling in the fridge!
Thankfully I DID write down what we did (toddler spit is optional). I found that using a combination of almond milk and whole fat coconut milk kept the pudding from tasting overly ‘tropical’ while also ensuring that it stayed rich enough that you were still getting a full on chocolate pudding experience. The longer you leave it in the fridge the more it will set up. Overnight is best, however William and I were impatient so we ate ours while it was still half warm (he used a plate and a fork to eat his – that part is also optional)
I hope everyone is getting ready for a shorter work week next week and being able to spend some quality time with friends and family!
- 1 1/2 cups full fat coconut milk
- 1/2 cup white sugar
- 1/3 cup dutch processed cocoa powder
- 3 egg yolks
- 1/2 cup almond milk
- 3 tsp vanilla extract
- 1 tbsp cornstarch
- 1 pinch salt
In a medium saucepan over high heat whisk together coconut milk, sugar and cocoa powder until smooth.
Bring to a simmer and then remove from heat. In another medium glass bowl combine remaining ingredients and whisk until smooth.
Starting off very slowly (you don't want to cook the egg yolks too fast or they'll get chunky) pour the hot chocolate mixture into the cold eggs and almond milk mixture whisking the whole time.
Transfer the pudding back into the pan and bring to a simmer over medium heat stirring constantly (it will begin to thicken). Cook and stir for another two minutes, and then remove from heat.
Pour the pudding into 4 6oz ramekins and cover with plastic wrap. Refrigerate until completely chilled. 3 - 4 hours or overnight.