Dairy Free Mocha Pudding with Lemon Curd
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Learn more →Ingredients
4 servings
For the mocha pudding
- 3 tbsp cornstarch
- 2 tsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- ¼ tsp fine salt
- 2 cups milk
Chef's tipUse 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 maple syrup
- 1 oz dark chocolate (70% or higher), finely chopped
- 1 tsp vanilla extract
For the lemon curd
- 3 pasteurized egg yolks
- 3 tbsp maple syrup
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 2 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 pinch fine salt
For serving
- 1 tbsp fresh lemon zest, for garnish (optional)
Instructions
- 1
In a medium saucepan, whisk together the cornstarch, cocoa powder, instant espresso powder, and salt until evenly combined. Gradually whisk in the milk in a thin stream, then whisk in the maple syrup until smooth with no dry lumps remaining.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, cook for 1 minute more, whisking steadily, until the pudding is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.
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