Can’t stop, won’t stop at just one spoonful! This double-chocolate pudding is light, silky and oh so chocolatey. It comes together in just 12 minutes - so, if you’re looking for a dessert to make in a pinch or want to satisfy a late night chocolate craving, this pudding is for you. Add a little coffee liquor to give it that little something-something!
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Serves: 4
Ingredients:
1 1/2 cups unsweetened almond milk
1/3 cup granulated sugar
3 Tbsp cocoa powder
2 Tbsp cornstarch
1 tsp vanilla
Pinch of cinnamon
Pinch of salt
2 Tbsp semi-sweet chocolate chips
1 1/2 tsp coffee liquor, such as Kalhua, optional (See Notes below)
Fresh fruit, mint, whipped cream or coconut cream, as garnish
Instructions:
To a medium saucepan, add the almond milk, sugar, cocoa powder, cornstarch, vanilla, cinnamon and salt. Whisk until combined.
Bring the mixture to a boil over medium heat and then reduce the heat to low and cook for an additional 8 minutes, whisking constantly.
Remove the saucepan from the heat and add the chocolate chips and coffee liquor (optional). Whisk until the chocolate has melted and the consistency of the pudding is silky and smooth.
Pour the pudding into individual ramekins and cover with plastic wrap. Refrigerate for at least an hour or until chilled.
Serve and enjoy as is or garnish with fresh fruits, mint, whipped cream or coconut cream.
Notes:
Building on the Flavour: If you love the combination of chocolate and orange, try adding some orange zest. If spice is your thing, make it a Mexican Hot Chocolate pudding and add 1/4 tsp cinnamon and a pinch of cayenne pepper to the pudding base. Love Banoffee pie?! - top with sliced bananas, crumbled graham crackers and a dollop of whipped cream. The possibilities are really endless!
The Adult-Version: If you are not a coffee fan or you simply don't have coffee liquor on hand, you can substitute it with rum or orange liquor.