2 cups/480 milliliters nondairy milk, preferably oat. Slowly stir in the milk and keep stirring until smooth and combined. Set a large nonstick skillet over medium heat. Heat on medium, stirring constantly. 1 hour, plus 2 hours' refrigeration. When chocolate pudding starts to boil, reduce heat to medium low and stir constantly for one minute. 6 days ago nytimes.com show details. Set out four custard cups or a bowl that comfortably holds four cups. 1/8 teaspoon fine sea salt. In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt.
Bring the mixture to a boil and continue to cook until it thickens. 1/8 teaspoon fine sea salt. Once pudding thickens and begins to bubble, reduce heat to low. Serve warm, at room temperature or chilled (see tip 2). 3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see tip 1) 1 teaspoon vanilla extract. Bring to a simmer over medium heat stirring often. Spoon the pudding into a serving bowl or individual cups or ramekins. Slowly whisk in the dairy free milk until you have a smooth consistency. 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/8 tsp kosher salt 2 tbsp cornstarch 2 cup oat milk 3 oz baking chocolate (54.5% cocoa) steps: Bring the mixture to a boil and continue to cook until it thickens. Slowly stir in the oat milk and stir until well combined and smooth.
