Not Your Ordinary Chocolate Pudding

Kilsharion Land


This is not letting me add the final, I'll put it up here, instead:

Once the mixture gets very close to a pudding consistency, remove from the stove top and continue to stir while the pudding 'settles' (ie. stops bubbling and potentially cooking to the sides and bottom of the pan). Once it has settled, ladel into the cup/bowl of your choice. At this point, I may do layers of pudding, and pecans and then more pudding. Or strawberries, or - whatever strikes my fancy.

Place in the fridge and let chill. Serve cold with whipped cream as a special treat.


★★★★★ 1 vote

10 Min
45 Min


  • 2 c
    granulated sugar
  • 1/3 c
    powdered sugar
  • 1/2 tsp
  • 1/2 c
  • 4 Tbsp
    cocoa, unsweetened (heaping)
  • 1/4 tsp
    chili powder
  • 1/4 c
    corn starch
  • 1/2 c
    cold coffee (strong brew)
  • 1/2 tsp
  • 2 c
    vanilla soy milk
  • 3 Tbsp
    earth balance
  • 2
    egg yolks
  • 1/2 c
    chopped pecans (optional)

How to Make Not Your Ordinary Chocolate Pudding


  1. Beat the egg yolks and let them come up to room temperature. While they are coming up to room temp, it is wise to pre-measure and prepare for this dish. You do not want to stop whisking while it is cooking.
  2. Place all the dry ingredients (except the corn starch and flour) in a large bowl. Slowly mix in the milk, half the coffee and the egg yolks until you have a smooth consistency, making sure to avoid lumps.
  3. Melt the Earth Balance in a medium sauce pan over medium-high heat. Add the flour and whisk until the flour is fully saturated by the EB. Lower the heat and let the pan cool a bit. Let the mix continue cook for just a moment to remove the 'raw' flavor of the flour.
  4. Mix the corn starch and remaining coffee together and have it sitting near the stove top within easy reach, but out of the range of the heat from the stove top.
  5. Pour in the ingredients from the mixing bowl, raise the heat to medium-high and whisk constantly. You do not want to let this stick to the pan in any way. If you must stop stirring, remove the pan from the heat and stir until the mixture stops bubbling. After about 15 minutes of constant whisking, your pudding should be thickening nicely. If it is not, slowly start to add the cornstarch to the mix.

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About Not Your Ordinary Chocolate Pudding

Course/Dish: Puddings
Hashtags: #coffee #soy

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