Oat Milk Chocolate Pudding
This Oat Milk Chocolate Pudding is DELICIOUS!!!
Oat Milk Chocolate Pudding is as velvety as a dairy option & incredibly simple to make with just a few ingredients.
I used a semi-sweet chocolate for the recipe but you can use dark chocolate or a combination of the two!
Enjoy!
xoxo
SiLLibake
Oat Milk Chocolate Pudding
Velvety chocolate goodness!
Yield 4-6 servings
Prep 5 mins
Cook 5-10 mins
Total 10-15 mins
Ingredients:
⅓ cup/65 grams granulated sugar
⅓ cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/2 tsp instant coffee (optional)
⅛ teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams good quality semi-sweet or dark chocolate (not chocolate chips), finely chopped
1 teaspoon vanilla extract
Directions:
In a medium saucepan, use a whisk to stir together the sugar, cocoa, cornstarch, instant coffee(if using) and salt. Slowly stir in the milk and keep stirring until smooth and combined.
I like to switch to a wooden spoon or silicone spatula here, stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled. It will thicken as it cools.
TIPS:
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. If you like pudding skin, no need to cover!
The pudding will keep in the refrigerator for up to 3 days.
Serve with whipped cream or whipped coconut cream. Shave chocolate or crush chocolate cookies on top!
Inspired by Ali Slagle’s Recipe
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