This is for about 4 servings
1/4 cup granulated sugar
1/3 cup / 30 grams unsweetened cocoa powder - SIFTED
2 tablespoons cornstarch
2 cups / 480 milliliters oat milk - or anytype of milk
4.2oz / 120 grams semi-sweet chocolate chips - if you like sweeter or bitter get the chips you like
1 teaspoon vanilla extract
A pinch of salt
Optional
1 teaspoon ground espresso coffee - or instant coffee
1/8 teaspoon ground ginger
1/8 teaspoon orange extract
PREPARATION
In a medium saucepan, stir together the sugar, coffee, ginger powder, salt. Add the sifted cocoa and cornstarch.
Slowly stir in the milk and keep stirring until smooth and combined. Add vanilla and orange extracts
Stir the mixture constantly over medium-low heat, using a flat ended silicon spatula if you have scrape the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula about 10 minutes.
Turn off the heat and add the chocolate chip and stir vigorously until the pudding is smooth
Spoon the pudding into a serving bowl or individual cups or ramekins. Wrap with strech film and place in the firdge. Serve chilled
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