Equipment
* optional
Ingredients
Dry Base
- 65 g granulated sugar
- 30 g cornstarch
- 20 g dutch-processed cocoa powder
- 2 g kosher salt
Wet Base
- 480 ml oat milk, unsweetened
Flavor Additions
- 85 g bittersweet chocolate, finely chopped
- 5 ml vanilla extract
- 15 g vegan butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 346 kcal
- Protein
- 4 g
- Carbohydrates
- 50 g
- Fat
- 15 g
- Fiber
- 5 g
- Sugar
- 30 g
- Sodium
- 216 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 379 mg
- Calcium
- 295 mg
- Iron
- 4.3 mg
- Magnesium
- 24 mg
- Phosphorus
- 37 mg
- Zinc
- 0.3 mg
- Vitamin A
- 4 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 3 g
- Alcohol
- 0 g
- Caffeine
- 4 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and kosher salt until well combined and no large lumps remain.
Slowly pour about 120ml of the oat milk into the dry ingredients while whisking continuously to form a smooth paste. Once smooth, gradually whisk in the remaining oat milk.
Place the saucepan over medium heat. Cook, whisking constantly and scraping the bottom and sides to prevent scorching, until the mixture thickens and begins to bubble gently at around 90C/194F. Once bubbling, continue whisking and cooking for exactly 1 minute to fully cook the cornstarch.
Remove the saucepan from the heat immediately. Add the finely chopped bittersweet chocolate, vanilla extract, and optional vegan butter. Let sit for 30 seconds, then whisk gently until the chocolate is completely melted and the pudding is glossy and smooth.
Divide the hot pudding evenly among 4 ramekins or small bowls. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until completely chilled and set, at least 2 hours.
Chef's Notes
- Using a barista-style oat milk makes a significant difference. They have a higher fat content than standard oat milks, which mimics the richness of whole dairy milk perfectly in custards and puddings.
- Dutch-processed cocoa powder has been treated with an alkalizing agent. This gives it a darker color and a smoother, less acidic chocolate flavor that pairs beautifully with the bittersweet chocolate finish.
- Pressing plastic wrap directly onto the pudding surface stops evaporation, preventing the proteins and starches from forming a tough, rubbery skin as it cools.
- For an elegant presentation, top the chilled pudding with a dollop of whipped coconut cream and a dusting of cocoa powder or flaky sea salt just before serving.
Storage
Refrigerator: 4 days — Keep covered with plastic wrap directly on the surface to prevent a skin from forming.
Troubleshooting
Pudding is lumpy
Cause: Dry ingredients were not mixed well, or pudding was cooked too quickly without sufficient whisking.
Fix: Before chilling, pass the warm mixture through a fine-mesh strainer.
Prevention: Ensure dry ingredients are well whisked and create a paste with a small amount of liquid before adding the rest. Whisk constantly while heating.
Pudding did not set and remains soupy
Cause: Cornstarch was not heated enough to fully gelatinize.
Fix: Cannot be fixed once chilled.
Prevention: Allow the pudding to reach a slow boil and maintain it for a full minute while whisking.
Pudding tastes powdery or starchy
Cause: Cornstarch was undercooked.
Fix: Cannot be fixed
Prevention: Ensure the mixture bubbles for exactly 60 seconds to cook out the raw starch flavor.
Cultural Context
Chocolate pudding is a classic nostalgic American comfort food. This modern variation replaces traditional dairy milk and egg yolks with oat milk and cornstarch, achieving the same beloved creamy texture and intense chocolate flavor while remaining entirely plant-based.
