Dairy Free Double Chocolate Pudding Recipes

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Steps:

• Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
• In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.
• Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated.
• Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.
• Once the puddings are chilled, top with flaky salt. Serve immediately.

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.