Oh-So Creamy Chocolate Pudding

This is chocolate pudding like your Mom used to make it… thick, velvety, bubbling to creamy goodness on the stovetop. I even licked the warm wooden spoon clean just like I did as a kid.

Many vegan chocolate puddings are made with silken tofu or coconut milk which give the pudding a distinct flavor of, well, tofu or coconut. While that’s still pretty delicious, I was happy to find this here recipe on allrecipes.com that tastes just like the Jell-O brand chocolate pudding mix sold in those little rectangular boxes.

To make 2 servings, assemble the following ingredients:

  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1-1/2 cups soy milk
  • 1/4 tsp vanilla extract
  • 1/4 cup white sugar (I used a tad less)
  • 1/4 cup unsweetened cocoa powder
  • chocolate shavings (I put a block of vegan chocolate to a cheese grater for this)

I wanted enough of this pudding to fill 8 ramekins (8 substantial servings) in which case you’ll need:

  • 3/4 cup cornstarch
  • 1/2 cup water
  • 6 cups soy milk
  • 1 tsp vanilla
  • 1 cup sugar (or a little less)
  • 1 cup cocoa powder
  • chocolate shavings

In a small bowl, combine the cornstarch and water to form a paste.

In a large saucepan, over medium heat, stir the soy milk, vanilla, sugar, cocoa and cornstarch mixture, blending well. Cook, stirring constantly, until it comes to a boil. Continue to cook and stir until it thickens. This takes a bit longer than the Jell-O boxed mix so don’t worry. Just keep the heat going steady, keep stirring and you’ll know when it starts to thicken to that perfect pudding consistency.

Remove from heat. The pudding will continue to thicken as it cools. Allow it to cool for at least 5 minutes before eating or refrigerate it and eat it once it has cooled completely.

Serve with a dollop of coconut whip, some of the chocolate shavings and a raspberry as garnish.

Happy eating!