Ingredients
Check off ingredients as you go
Makes 6 pudding cups
- 150 g (5.3 oz) good-quality dark chocolate, chopped into pieces
- 60-80 g (⅓-⅖ cup) light brown sugar (or coconut sugar), depending on how sweet you like it
- 35 g (¼ cup) cornstarch (cornflour)
- 500 ml (2 cups) plant-based milk (almond or hazelnut)
- a few drops of vanilla extract (or orange extract, or 1/2 tsp instant coffee)
- In a saucepan, combine the milk with the sugar, cornstarch and chocolate. Bring to a simmer, whisking to incorporate the chocolate. Keep cooking until the pudding thickens nicely. Pour into ramekins or small jars, cover with plastic wrap and chill for at least one hour.
For a more festive version that is still super quick, you can add crushed pistachios and homemade cherries in syrup just before serving.
Tips and variations
- This pudding is very chocolatey; if you prefer a milder flavor, you can reduce the amount of chocolate a little (100-120 g)
- You may have noticed that my little puddings have a few tiny holes - that’s because I like to run them through the blender before pouring them into the jars, I find it makes them a bit smoother. It’s optional.