Equipment
* optional
Ingredients
Dry Ingredients
- 60 g granulated sugar
- 30 g cornstarch
- 20 g dutch-processed cocoa powder
- 2 g kosher salt
Wet Ingredients
- 500 ml oat milk, cold or room temperature
- 5 ml vanilla extract
Finishing
- 85 g bittersweet chocolate, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 322 kcal
- Protein
- 4 g
- Carbohydrates
- 52 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 31 g
- Sodium
- 201 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 1 mg
- Potassium
- 469 mg
- Calcium
- 322 mg
- Iron
- 2.9 mg
- Magnesium
- 58 mg
- Phosphorus
- 83 mg
- Zinc
- 0.8 mg
- Vitamin A
- 0 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 2 mcg
- Water
- 2 g
- Alcohol
- 0 g
- Caffeine
- 21 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan off the heat, whisk together the granulated sugar, cornstarch, Dutch-processed cocoa powder, and kosher salt until well combined and no large lumps of cocoa remain.
Gradually pour a small splash of the oat milk into the dry ingredients, whisking vigorously to form a thick, smooth paste. Slowly whisk in the remaining oat milk until the mixture is completely homogeneous.
Place the saucepan over medium heat. Cook the mixture, whisking constantly and scraping the bottom and sides to prevent sticking. As it heats, it will begin to thicken. Once large bubbles break the surface and it reaches a boil around 95°C/203°F, set a timer and boil for exactly 1 minute, whisking vigorously. This ensures the cornstarch is fully activated and the raw starch flavor cooks out.
Remove the saucepan from the heat immediately. Add the finely chopped bittersweet chocolate and vanilla extract. Let it sit for 30 seconds to soften the chocolate, then stir gently with a heatproof spatula until the chocolate is completely melted and the pudding is glossy and smooth.
Divide the hot pudding evenly among 4 serving ramekins. To prevent a tough skin from forming on top, press a small piece of plastic wrap directly onto the surface of each pudding.
Transfer the ramekins to the refrigerator and chill until the pudding is completely cooled and set, at least 2 hours. Serve chilled.
Chef's Notes
- Not all oat milks are created equal. For a pudding with a mouthfeel similar to traditional dairy, use a barista blend or an oat milk labeled full-fat, which contains the extra lipids needed to emulate whole milk.
- Dutch-processed cocoa powder has been treated with an alkalizing agent to reduce acidity. It gives this pudding a smoother, more sophisticated flavor profile and a significantly darker, appetizing color compared to natural cocoa.
- The quality of your bittersweet chocolate will dictate the final flavor of the dessert. Choose a bar you enjoy eating on its own, and avoid using chocolate chips, as they contain stabilizers that can prevent them from melting smoothly into the pudding.
- Do not skip the step of forming a paste with the dry ingredients and a small amount of milk. Starch molecules are hydrophobic at room temperature and will clump instantly if drowned in liquid.
Storage
Refrigerator: 4 days — Store with plastic wrap pressed directly against the pudding surface to prevent a skin from forming.
Troubleshooting
Pudding is lumpy
Cause: Dry ingredients weren't mixed well before adding liquid, or inadequate whisking while cooking
Fix: While the pudding is still hot, push it through a fine mesh strainer before adding the chopped chocolate
Prevention: Create a smooth paste with a splash of milk before adding the rest, and whisk constantly during heating
Pudding did not set and is runny after chilling
Cause: Cornstarch was not boiled long enough to activate fully
Fix: Cannot be fixed once chilled, but can be repurposed as a rich chocolate sauce
Prevention: Ensure the mixture comes to a full, bubbling boil and cooks for at least 60 seconds
Thick, rubbery skin formed on top
Cause: Air exposure during the cooling process
Fix: Peel the skin off and discard it before serving
Prevention: Press plastic wrap directly against the surface of the hot pudding immediately after pouring
Cultural Context
Stovetop puddings thickened with cornstarch became a staple of American home cooking in the mid-19th century following the commercialization of cornstarch. This modern adaptation swaps traditional dairy for oat milk, capitalizing on the grain's natural sweetness and creamy emulsion to recreate the classic nostalgic dessert while remaining entirely plant-based.
