Oat Milk Chocolate Pudding

a spoonful of chocolate pudding over a dessert dish

A divine recipe for homemade chocolate pudding made with oat milk, dark chocolate, and real maple syrup that's even better than the original.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Chillling Time 2

Total Time 2 25

Servings

Calories 296kcal

Author Amee

Ingredients

⅓ c. real maple syrup
3 tablespoon cornstarch
3 tbsp. good quality cocoa powder
2 cups unsweetened oat milk
4 oz good quality dark chocolate chopped into small pieces, I used 60% bittersweet chocolate- I've listed dairy-free options in the post
1 tsp. vanilla extract
2 large egg yolks

Instructions

In a bowl, whisk together the cornstarch, cocoa powder, vanilla and ½ cup oat milk until smooth. Set aside.
In a small saucepan, combine the maple syrup and the remaining oat milk over medium heat and cook until it comes to a low simmer. Add in dark chocolate and stir constantly until the chocolate is smooth and completely melted.
Add in the cocoa mixture and whisk continuously until smooth.
In a small bowl, whisk the egg yolks to break them apart, stir in a little of the oat milk mixture to temper the yolks (very important to prevent the eggs from curdling), then pour it all into the saucepan.
Return to a low boil, whisking constantly until mixture coats the back of a spoon. Pour into ramekins or dessert dishes and place plastic wrap directly on the surface to prevent a “skin” from forming.
Chill in the refrigerator for a couple of hours and serve cold. Garnish with a little extra shaved chocolate, if desired.

Notes

*Note: I did use Ghirardelli 60% bittersweet chocolate for this recipe and it contains milk fat, but it's fine for my lactose intolerance. If you have a dairy allergy, make sure to go with a dairy-free chocolate bar.

Tips:

The key to avoiding lumps when cooking pudding on the stovetop is keeping it moving in the saucepan. So, whisk continuously and don’t stop until the pudding is smooth and evenly thickened.

Avoid boiling the pudding mixture as it can destroy the cornstarch’s thickening properties and cause thin, runny pudding.

Once the chocolate pudding is thickened, remove it from the heat, and let it cool slightly before refrigerating. Keep the pudding covered in the fridge until it is fully set.

Nutrition