Desserts > Puddings > Chocolate Puddings

Soy Milk Chocolate Pudding Recipe

Ingredients with Measurements:
- 2 cups soy milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract

Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes

Step-by-step instructions:
1. In a medium saucepan, whisk together the soy milk, sugar, cornstarch, cocoa powder, and salt until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Pour the pudding into serving dishes and let cool to room temperature.
5. Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until set.


Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes 4 servings

Nutritional information:
Per serving:
- Calories: 180
- Fat: 3g
- Carbohydrates: 37g
- Protein: 4g
- Fiber: 2g
- Sugar: 28g

Substitutions for ingredients:
- Soy milk can be substituted with any other non-dairy milk.
- Sugar can be substituted with any other sweetener of your choice.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
- Cocoa powder can be substituted with cacao powder or carob powder.

Variations:
- Add chopped nuts or chocolate chips to the pudding before chilling.
- Top the pudding with whipped cream or coconut whipped cream before serving.
- Use almond extract instead of vanilla extract for a different flavor.

Tips and tricks:
- Whisk the pudding constantly while cooking to prevent lumps.
- Use a non-stick saucepan to prevent the pudding from sticking to the bottom.
- Let the pudding cool to room temperature before covering with plastic wrap to prevent condensation.

Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pudding in the microwave or on the stovetop until warm.

Presentation ideas:
Serve the pudding in clear glass dishes to show off the layers.

Garnishes:
Top the pudding with fresh berries or shaved chocolate.

Pairings:
Pair the pudding with a glass of cold soy milk or almond milk.

Suggested side dishes:
Serve the pudding with fresh fruit or a side of cookies.

Troubleshooting advice:
- If the pudding is too thick, add a little more soy milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.

Food safety advice:
Refrigerate the pudding promptly after cooking and do not leave it at room temperature for more than 2 hours.

Food history:
Chocolate pudding has been a popular dessert in the United States since the early 1900s.

Flavor profiles:
This soy milk chocolate pudding is rich, creamy, and chocolatey with a hint of vanilla.

Serving suggestions:
Serve the pudding chilled for a refreshing dessert.

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Taste: Rich, Creamy, Chocolaty, Sweet, Nutty