Wednesday, April 6, 2016

Eggless chocolate pudding

A decadent and rich 5-ingredient chocolate pudding that requires no eggs, butter or heavy cream! With a little bit of patience, this velvety pudding can be yours to devour!

We go grocery store shopping as a family every week. Being the homebodies that we are, we try to go at one of the less busy times of the week - Friday nights. This way we can avoid all the crowds and Addie can push her little shopping cart around with a lower likelihood of crushing it into somebody.

As a result, we have the time to really browse all the aisles. And what I mean is that we usually have to stop at all the candy aisles. Last week, we had to pause in front of all the shelf-stable pudding. "MOM! Can I have pudding for lunch?" I had to tell her no and that I could make something that tasted better than the ones she saw (ugh, preservatives). So, here I am with another chocolate pudding recipe.

This one only requires 5 ingredients and contains no eggs, butter or heavy cream. Now, that doesn't mean it's health food, but at least it's slightly less fattening than some of the other versions out there. My pudding took at least 30 minutes to thicken in the saucepan, but that's because I have an electric flattop range.

This pudding was good, but not as good as the one from Alice Medrich. The texture was a bit off, but I got no complaints from my 5-year old. It could have used more chocolate too, but that's because I am a chocoholic. Regardless, I liked this pudding because of the simplicity of the ingredients (yay no egg yolks) and the easy cooking method.

Eggless chocolate pudding
  • 2 and ¼ cup milk of choice, room temperature
  • 2 Tablespoons cornstarch
  • 2 Tablespoons unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
Directions
In a small saucepan, warm up the milk so it's about room temperature.

In a measuring cup or a small bowl, whisk together the cornstarch and cocoa powder. Pour half of the room temperature milk into the measuring cup or bowl until a few lumps remain.

Add the sugar and the vanilla extract to the saucepan and heat this up until it is simmering (but not boiling).

Pour the cocoa slurry through a strainer into the saucepan. Keep stirring the mixture until boils, thickens and there are no lumps. Note: On my flattop (electric) stove, it took a good 30 minutes for me to reach this stage. Just keep stirring - I promise it will thicken up. If you have a gas range, it shouldn't take your pudding this long to set.

Even distribute the pudding into ramekins or cups. Cover and chill in the refrigerator until pudding is cold. Serve cold. Leftover pudding (ha!) should be stored, covered, in the refrigerator and will last several days - unless you live at my house.

Yield: About 2-3 servings

Source: Veggie Belly

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