Almond Milk Chocolate Pudding

This almond milk pudding is super easy to make with almond milk and common pantry items. It's a great low-fat snack if you're watching your diet but craving a sweet, chocolaty dessert. Serve it warm or cold, garnished with chocolate sandwich cookies, chocolate chips, vanilla wafers, or graham crackers.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 50

Servings 6 people

Equipment

1 Heavy-bottomed saucepan Ensures even heat distribution and prevents scorching.
1 Whisk Essential for incorporating dry ingredients and preventing lumps.
1 Measuring Cups and Spoons For accurate ingredient measurement.
1 Serving Bowl or Ramekins For chilling and presentation.
1 Rubber Spatula Useful for scraping the pan sides and ensuring all pudding is transferred.

Ingredients

Main

1 cup white sugar or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt Optional
3 cups unsweetened almond milk
1 teaspoon unsalted butter Optional
1 teaspoon vanilla extract Optional

Instructions

Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

Notes

For a truly luxurious pudding, opt for Dutch-processed cocoa powder, which yields a darker, less acidic, and smoother chocolate flavor. A tiny pinch of espresso powder will further intensify the chocolate notes without imparting a coffee taste. The key to a silky, lump-free texture is constant whisking, especially as the pudding thickens on the heat. Ensure it only gently simmers; vigorous boiling can break the emulsion and create a rubbery texture. If any lumps persist, pass the warm pudding through a fine-mesh sieve before chilling. For an elevated experience, consider folding in a tablespoon of high-quality finely chopped dark chocolate alongside the butter and vanilla for added depth and richness. Serve well chilled, perhaps with a sprinkle of flaky sea salt to beautifully contrast the sweetness.