Best 6 Almond Milk Chocolate Pudding Recipes

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Have 8 ramekins, goblets or glasses ready to receive the pudding.
• Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about half of the almond milk until smooth, then whisk in remaining almond milk.
• Bring to a simmer over low-medium heat, (might take about 3 to 5 minutes), and simmer for 1 minute, whisking frequently until it looks thickened and you can see faint whisk marks. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave definitive whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
• Now, you have a choice. You probably assumed that the pudding needs to cool down and then even be chilled. And it is true that most puddings are, and this one can be enjoyed in that traditional way. But, what about warm chocolate pudding? Have you ever had warm chocolate pudding? A.M.A.Z.I.N.G. So you can serve warm or cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping. A very light shaving of chocolate is a nice touch. If you add this decorative finish, go very light on the chocolate to keep FODMAPs in check.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
• Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
• Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
• Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren't any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
• Serve with whipped cream and chocolate shavings.

CHOCOLATE ALMOND MILK PUDDING

Steps:

• Have 8 ramekins (at least 4 ounces in size), goblets or glasses ready to receive the pudding.
• Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about 1 cup of the almond milk until smooth, then whisk in remaining almond milk. Bring to a simmer over medium heat, (might take about 5 minutes), and simmer for 1 minute, whisking frequently until thickened. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
• Cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
• Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
• Refrigerate 1 hr.