Double Chocolate Pudding

An old favorite treat with a vegan twist.
Makes: Makes 4 to 6 servings
  1. Place the soy milk in a small bowl.
  2. Whisk in the water until the powder completely dissolves.
  3. In a medium saucepan, whisk together the cocoa, sugar, cornstarch and salt.
  4. Place the pan over medium-high heat.
  5. Slowly whisk in the soy milk until completely incorporated.
  6. Cook, stirring and scraping the sides and bottom of the pan with a heatproof rubber spatula, until the mixture is thick and bubbling, about 5 minutes.
  7. Remove the pan from the heat; immediately whisk in the chocolate chips, butter, and vanilla, if using.
  8. Spoon into individual bowls and chill until firm and cold, at least 1 hour.
  • 1/2 cup plus 2 tablespoons Better Than Milk® original soy milk powder
  • 2 1/2 cups water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 ounces semisweet chocolate chips (1/4 cup)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract, optional