Mom’s Chocolate Pudding

Mom’s Chocolate Pudding

Adapted from Scharffenberger

Ingredients

Serves 6

¼ cup cornstarch (or arrowroot powder)

⅓ cup sugar (I used coconut sugar)

⅛ teaspoon salt

3 cups milk of your choice (I used almond milk)

6 oz dark chocolate, coarsely chopped

1 teaspoon vanilla extract

Directions

Combine cornstarch, sugar, and salt in a medium saucepan. Slowly whisk in the milk so that cornstarch is incorporated and no lumps are visible.

Place saucepan over low heat, stirring every now and then, scraping the bottom and sides. I like to use a whisk to break lumps as they begin to form.

After about 10 to 15 minutes, before the mixture starts to simmer, it should begin to thicken (enough that it will coat the back of a spoon). At this point add the chocolate and continue stirring for another 5 minutes, until the chocolate is fully incorporated and mixture is quite thick.

Remove saucepan from the heat and stir in vanilla extract.

Divide mixture among individual cups and chill in the refrigerator until it’s cool and set, about 2 to 3 hours.

Keep in the fridge up to 3 days.