Divine chocolate pudding is scrumptious yet unusual and is very hearty and rich. It works great layered in parfaits, served with cookies, or topped with your choice of creme.
¼ cup unsweetened cocoa
powder cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups vanilla soymilk
1 teaspoon vanilla extract
½ teaspoon almond extract
or additional vanilla extract cup nondairy chocolate
Sift the cocoa powder into a medium saucepan. Mix in the sugar, cornstarch, and salt until there are no lumps. Place on low to medium heat and slowly whisk in the soymilk until the mixture is smooth.
Cook on medium heat, whisking constantly, for about 10 minutes, or until thickened (it should be the consistency of cake batter).
Do not let the mixture come to a boil. Remove from the heat and stir in the extracts. Then stir in the chocolate chips and continue stirring until they are completely melted.
Pour evenly into six 6-ounce ramekins or a large bowl. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving, or until thoroughly chilled. Store leftover pudding tightly covered in the refrigerator.
|Divine chocolate pudding|