Double Chocolate Pudding
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Makes 4 to 6 servings
- 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
- Place the soy milk in a small bowl.
- Whisk in the water until the powder completely dissolves.
- In a medium saucepan, whisk together the cocoa, sugar, cornstarch and salt.
- Place the pan over medium-high heat.
- Slowly whisk in the soy milk until completely incorporated.
- 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.
- Remove the pan from the heat; immediately whisk in the chocolate chips, butter, and vanilla, if using.
- Spoon into individual bowls and chill until firm and cold, at least 1 hour.
Makes 4 to 6 servings
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups Better Than Milk® original soy milk
- 1 1/2 ounces semisweet chocolate chips (1/4 cup)
- 2 tablespoons unsalted butter 1 teaspoon vanilla extract, optional
- In a medium saucepan, whisk together the cocoa, sugar, cornstarch and salt.
- Place the pan over medium-high heat.
- Slowly whisk in the soy milk until completely incorporated.
- 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.
- Remove the pan from the heat; immediately whisk in the chocolate chips, butter, and vanilla, if using.
- Spoon into individual bowls and chill until firm and cold, at least 1 hour.
