Almost-Instant Chocolate Pudding Recipe from Vegan Chocolate Cookbook

by Sharon Nazarian - Big City Vegan on 7:07 pm

20131108-140717.jpg Awesome vegan desserts are just awesome desserts – no qualifiers, no apologies. They’re not good for vegan, they’re just good. Vegan
pastry chef Fran Costigan proves this time and again, and in her
latest cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts she pulls out all the stops!

A book review and giveaway of Fran’s Vegan Chocolate cookbook is just around the corner so stay tuned or sign up for updates below so you’ll be sure to know about it. In the meantime, I thought I’d give you a little something to nosh on. From Vegan Chocolate, here’s a quick, easy, and super yummy vegan dessert.
(Reprinted with permission from VEGAN CHOCOLATE © 2013 by Fran Costigan, Running Press)

Almost-Instant Chocolate Pudding

In the same time it takes to make boxed chocolate pudding, you can
make real chocolate pudding that’s warm and thick, refined-sugar-free,
very chocolaty and vegan!

Note: The cornstarch is crucial to get the right texture for this pudding. Using another starch thickener, such as my usual first choice arrowroot, would result in pudding with a soft and unpleasant texture.

Makes 2 1⁄4 cups

For 3 to 4 servings

Ingredients:

1⁄2 cup organic granulated sugar
1⁄4 cup organic cornstarch (do not use arrowroot, see Note)
1⁄4 cup Dutch-process cocoa powder
1⁄4 teaspoon fine sea salt
1 1⁄2 cups plus 6 tablespoons vanilla soymilk, vanilla almond milk, or vanilla coconut milk beverage
1 1⁄2 ounces (43 grams) dark chocolate (59 to 62%), chopped into small pieces
1 teaspoon pure vanilla extract

Sift the sugar, cornstarch, cocoa powder, and salt through a wire mesh strainer into a medium saucepan. Slowly stir in the milk. Keep stirring until no trace of any of the dry ingredients is visible. The idea is to make sure the cornstarch is completely dissolved before you turn on the heat.

Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. This can take as long as 12 minutes. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches. As soon as the pudding starts to boil, it will thicken to pudding consistency. Immediately lower the
heat and boil gently for another minute, stirring frequently with a silicone spatula.

Remove the saucepan from the heat. Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated.
Stir in the vanilla.

Spoon the pudding into a bowl. It will be set and ready to use in about 30 minutes at room temperature, but it can be refrigerated for up to 24 hours. If you refrigerate it, cover the surface with plastic wrap, making sure the wrap adheres to the pudding to prevent a skin from forming.

Serving: Eat warm or at room temperature

Recipes reprinted with permission from VEGAN CHOCOLATE © 2013 by Fran Costigan, Running Press. Photo credit: Kate Lewis

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