Double Chocolate Mocha Pudding

Prep time
Total Time
2 ratings

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


  • 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)


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.


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

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Cindy Knight from Atlanta, GA on November 14th, 2014
This sounds like a delicious recipe!! Would it work with regular whole milk? And can the recipe be modified for a vanilla version? Thank you!

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