Fish Free Mocha Crunch Pudding Cups

Total time2 hr 30 min

Prep time20 min

Cook time10 min

4.5

(20)

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Ingredients

4 servings

For the crunch layer

½ cup crispy rice cereal (gluten free)
2 oz dark chocolate (>70% cacao), finely chopped
1 tsp coconut oil

For the pudding

2 cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
3 tbsp cornstarch
2 tbsp maple syrup
2 tbsp granulated sugar
2 tsp cocoa powder
1 tsp instant espresso powder
1 pinch salt
1 tsp vanilla extract
1 oz dark chocolate (>70% cacao), finely chopped

Instructions

1
Make the crunch layer: combine the 2 oz chopped dark chocolate and coconut oil in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth, about 60 seconds total. Add the crispy rice cereal and stir until every piece is coated.
2
Divide the chocolate-cereal mixture evenly among 4 glasses or ramekins, pressing it into a thin, even layer on the bottom of each. Refrigerate while you make the pudding.

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