A deeply chocolatey delicious, healthy alternative to the classic.
Total Time:20 minutes
Yield:4 servings
Ingredients
2 cups unsweetened plant milk
⅓ cup unsweetened dark cocoa powder
¼ cup pure maple syrup
2 tablespoons cornstarch
½ cup good-quality 70% dark chocolate, finely chopped
1½ teaspoons vanilla extract
1½ teaspoons brewed espresso or ½ teaspoon instant espresso granules (optional)
Pinch of fine sea salt
Optional: 1 strip orange peel
For Serving (Optional)
Fresh raspberries
Shaved dark chocolate
Coconut whipped cream or whipped cream
Toasted hazelnuts
Lemon balm or mint leaves
Instructions
In a saucepan, combine the plant milk, cocoa powder, maple syrup, sea salt, and orange peel if using. Whisk well and heat over medium heat until steaming and just beginning to simmer. Remove the orange peel.
In a small bowl, whisk the cornstarch with 2–3 tablespoons of the warm chocolate mixture until perfectly smooth.
Slowly whisk the cornstarch mixture back into the saucepan.
Return to a gentle simmer and cook for 2–3 minutes, whisking constantly until the pudding becomes thick and glossy.
Remove from the heat and stir in the chopped dark chocolate, vanilla, and coffee until completely smooth.
For an ultra-silky finish, strain through a fine mesh sieve.
Divide among serving glasses or bowls and refrigerate for at least 2 hours until chilled.
Garnish with fresh berries, shaved chocolate, whipped cream, and a few tiny lemon balm or mint leaves before serving.
