Vegan Eggless Chocolate Pudding
Total time2 hr 25 min
Prep time10 min
Cook time15 min
4.6(3)
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Learn more →Ingredients
4 servings
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 2 ½ cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 oz bittersweet chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
- 2
Gradually pour in the whole milk and heavy cream, whisking constantly until the dry mixture is fully dissolved and the liquid is smooth.
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