Equipment
* optional
Ingredients
Dry Ingredients
- 60 g granulated sugar
- 30 g cornstarch
- 20 g dutch-processed cocoa powder
- 2 g kosher salt
Wet Ingredients
- 500 ml oat milk, cold or room temperature
- 5 ml vanilla extract
Finishing
- 85 g bittersweet chocolate, finely chopped
Nutrition (per serving)
Method
In a medium saucepan off the heat, whisk together the granulated sugar, cornstarch, Dutch-processed cocoa powder, and kosher salt until well combined and no large lumps of cocoa remain.
Gradually pour a small splash of the oat milk into the dry ingredients, whisking vigorously to form a thick, smooth paste. Slowly whisk in the remaining oat milk until the mixture is completely homogeneous.
Place the saucepan over medium heat. Cook the mixture, whisking constantly and scraping the bottom and sides to prevent sticking. As it heats, it will begin to thicken. Once large bubbles break the surface and it reaches a boil around 95°C/203°F, set a timer and boil for exactly 1 minute, whisking vigorously. This ensures the cornstarch is fully activated and the raw starch flavor cooks out.
Remove the saucepan from the heat immediately. Add the finely chopped bittersweet chocolate and vanilla extract. Let it sit for 30 seconds to soften the chocolate, then stir gently with a heatproof spatula until the chocolate is completely melted and the pudding is glossy and smooth.
Divide the hot pudding evenly among 4 serving ramekins. To prevent a tough skin from forming on top, press a small piece of plastic wrap directly onto the surface of each pudding.
Transfer the ramekins to the refrigerator and chill until the pudding is completely cooled and set, at least 2 hours. Serve chilled.
Chef's Notes
- Not all oat milks are created equal. For a pudding with a mouthfeel similar to traditional dairy, use a barista blend or an oat milk labeled full-fat, which contains the extra lipids needed to emulate whole milk.
- Dutch-processed cocoa powder has been treated with an alkalizing agent to reduce acidity. It gives this pudding a smoother, more sophisticated flavor profile and a significantly darker, appetizing color compared to natural cocoa.
- The quality of your bittersweet chocolate will dictate the final flavor of the dessert. Choose a bar you enjoy eating on its own, and avoid using chocolate chips, as they contain stabilizers that can prevent them from melting smoothly into the pudding.
- Do not skip the step of forming a paste with the dry ingredients and a small amount of milk. Starch molecules are hydrophobic at room temperature and will clump instantly if drowned in liquid.
Storage
Refrigerator: 4 days — Store with plastic wrap pressed directly against the pudding surface to prevent a skin from forming.
