MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oat Milk Chocolate Pudding
Categories: Puddings, Desserts, Chocolate
Yield: 5 Servings

1/3 c (65 g) granulated sugar
1/3 c (30 g) unsweetened cocoa
- powder
2 tb Cornstarch
1/8 ts Fine sea salt
2 c (480 ml) nondairy milk;
- preferably oat *
3 oz (to 4 oz/85 g to 115 g)
- bittersweet bar chocolate;
- fine chopped **
1 ts Vanilla extract

* We found that oat milk created a pudding with the
plushest texture. Soy, almond and coconut milks work,
too, although they might impart their own flavor and
the pudding texture may vary.

** Use 4 ounces of chocolate with 60 to 65 percent
cacao, or 3 ounces of chocolate with 66 to 70 percent
cacao.

In a medium saucepan, use a wooden spoon or silicone
spatula to stir together the sugar, cocoa, cornstarch
and salt. Slowly stir in the milk and keep stirring
until smooth and combined.

Stir the mixture constantly over medium-low heat,
scraping the bottom, sides and corners of the pan, until
the pudding thickens, begins to bubble, and coats the
back of the spoon or spatula, 5 to 10 minutes. (If the
pudding is coating the bottom of the pan too quickly,
reduce the heat.)

Add the chocolate and stir vigorously until the pudding
is very thick and smooth, about 30 seconds longer.

Remove from the heat and stir in the vanilla. Spoon the
pudding into a serving bowl or individual cups or
ramekins. Serve warm, at room temperature or chilled.
It will thicken as it cools.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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