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Dark Chocolate Pudding




Source of Recipe


Internet


List of Ingredients




3 tablespoons unsweetened cocoa, packed
4 tablespoons cornstarch or arrowroot powder
1 pinch salt
2 cups almond milk
6 tablespoons honey
1 teaspoon vanilla


Recipe



IN 1-quart non-aluminum saucepan, whisk together cocoa, cornstarch or arrowroot powder and salt. Add ¼ cup almond milk and mix to form a smooth paste. Slowly add the remaining almond milk, the honey and vanilla. Whisk to mix. Over medium heat, whisking constantly, bring to a boil. Lower heat and cook 2 minutes longer, continuing to whisk constantly. Do not overcook, as cornstarch will begin to thin out.

REMOVE from heat. Pour into a 1-quart bowl, using rubber spatula to scrape saucepan. Lay plastic wrap directly over surface to prevent film from forming. Refrigerate 4 to 6 hours.

TO SERVE, spoon ½ cup portions into dessert dishes. If pudding separates, simply whisk briefly before serving.