Double Chocolate Mocha Pudding

Prep time
0:05
Total Time
0:15
Rating
5
2 ratings
Servings
8

Rich, smooth, and creamy. They'll never guess it's really soy!

Ingredients

  • 13 cup fair trade cocoa powder
  • 34 cup sugar
  • 14 teaspoon sea salt
  • 14 cup cornstarch (GMO-free)
  • 1 tablespoon organic instant coffee granules
  • 3 cups Organic Valley Chocolate Soy Milk
  • 3 tablespoons Organic Valley Salted Butter (or lactose-free organic ghee)
  • 1 12 teaspoons vanilla extract
  • 14 teaspoon almond extract (optional)

Directions

In a medium saucepan, combine the cocoa, sugar, sea salt, cornstarch, and instant coffee granules and mix well.

Add chocolate soymilk, whipping continuously. Over medium heat, bring the mixture to a boil, whipping non-stop to discourage lumps from forming. Reduce heat, cover, and let simmer gently for 5 to 10 minutes. Remove from the heat and whip in butter, vanilla and almond extracts.

Pour into a heat-proof dish, cover and place in the fridge until completely cooled and set.

Notes

To eliminate the caffeine, use decaffeinated coffee granules, or leave out the granules altogether for a double chocolate delight.

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