Warm chocolate pudding
This chocolate pudding can be made vegan by substituting soy milk for regular milk.
Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.
To make this plant based, use a milk substitute.
Ingredients (Serves 6)
- 1 tablespoon ground flaxseeds (flax meal)
- 3 tablespoons brewed espresso
- 2 1/4 cups skim milk, divided
- 2/3 cup sugar, divided
- 1/8 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.
In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.
Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.
Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.