Dairy Free Chocolate Chocolate Pudding
4 hr 20 min
2 cups Almond Milk or Chocolate Almond Milk (set aside 1//2 cup of this milk)
1/2 cup Sugar
2/3 cup of Ghirardelli Semi-Sweet Chocolate Chips
4 teaspoons Cornstarch
3 large Egg Yolks
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Fine Salt
Put 1 1/2 cups of the milk, the sugar, and the chocolate chips in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Tzedek America is a Jewish American “gap year” program based in the United States that teaches Judaism, social justice and life skills so such as how to make delicious chocolate pudding.