The other day I received an email from Silk, I signed up for updates from them. I love soy milk, and boy was I pleasantly surprised to find this recipe for pudding! I’d say I would make it this weekend, but I will be away most of the weekend on the surprise Mark has planned.
Silky Chocolate Pudding
-¼ cup cornstarch
-½ cup sugar
-1/8 tsp salt
-3 cups Silk chocolate soymilk
-6oz semisweet chocolate, coarsely chopped
-1 tsp pure vanilla extract
1. Combine the cornstarch, sugar, and salt in the top of a double boiler. Slowly whisk in the soymilk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for a least 30 minutes up to 3 days.