Oat Milk Chocolate Pudding

By Ali Slagle

Oat Milk Chocolate Pudding
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(5,291)
Comments
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Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, 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.

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Ingredients

Yield:4 to 6 servings
  • ⅓cup/65 grams granulated sugar
  • ⅓cup/30 grams unsweetened cocoa powder
  • 2tablespoons cornstarch
  • ⅛teaspoon fine sea salt
  • 2cups/480 milliliters nondairy milk, preferably oat
  • 3 to 4ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
  • 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

350 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 8 grams dietary fiber; 20 grams sugars; 11 grams protein; 53 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

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

  4. Step 4

    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 (see Tip 2). It will thicken as it cools.

Tips
  • Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
  • Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.

Ratings

5 out of 5
5,291 user ratings
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Comments

Tobias

Why would anyone want to prevent skin from forming on top? Pudding-skin is the best thing ever!

Andy Milder

I would recommend sifting the dry ingredients to prevent clumping when integrating into the oat milk. Delicious pudding!

Anne H.

There aren’t enough stars. I don’t want to eat anything else. I’m not going to brush my teeth.

Mike in Oz

My granddaughters are allergic to dairy, but not cocoa. This recipe has made me a hit at their house and it's definitely a hit at mine. Takes about 15 mins to make for hours of adulation.

Terri

As everyone else as already said, this recipe is incredible. It exceeded my expectations. I do think quality ingredients are key, though, since there are so few of them. I used Oatly oat milk, King Arthur’s triple cocoa blend, and Beyond Good 70% chocolate discs, I also put gluten free graham crackers in a food processor with some melted butter, pressed some of that into the bottom of my ramekins, added the pudding, and then topped it with whipped cream, more chocolate shavings, and a couple raspberries. Exquisite.

Lisa T

This was awful. No flavor or depth. I made it exactly as written. Just bleh.

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