Dark Chocolate Pudding (with vegan option)
This is my version of the Dark Chocolate Pudding from Moosewood Low-Fat Favorites, a book I can’t recommend highly enough and a member of my Holy Cookbook Entourage. It’s rich in cocoa but not heavy or excessively rich, and for a fussy chocolate eater, it’s the bee’s knees.
You will need:
- 3 Tbsp. cornstarch
- 3 Tbsp. brown sugar
- 3 Tbsp. unsweetened cocoa powder
- 2 cups soy milk (or regular milk—I’m lactose intolerant, so soy it is for me)
- 1 tsp. pure vanilla extract
- 1/8 to ¼ tsp. cinnamon
- Dash of cayenne pepper (trust me!)
- 1 Tbsp. of rum (optional)
In a medium saucepan, whisk the dry ingredients with a bit of the milk until smooth, then slowly add the rest of the milk and liquid ingredients, whisking constantly until very smooth. Cook over medium heat, stirring consistently (or every minute or so), until it begins to boil a little and thickens. Stir well, take off the heat, and spoon into a serving dish or four individual serving cups. Chill thoroughly and serve, with fresh fruit on top if you have it and fancy it.