MEMBER RECIPE
Chocolate Pudding - non-dairy, microwave Recipe
By jerry i h
Difficulty: Easy |
Total Time:
overnight chill
|
Active Time:
|
Makes:
4 x 3 oz servings
The origin of this clever recipe has become lost in the foggy mists of time. It is a wonderful recipe to do with young visitors to your kitchen, since it only involves the microwave. The chocolate can literally be anything, including milk chocolate and even chocolate chips of various types.
I was using an old (3 decades old Litton) microwave rated at 1000 watts, so your mileage may vary.
INGREDIENTS
- 1 cup soy milk (any flavor)
- 1 TABLESPOON cornstarch
- few drops of vanilla extract
- 3 oz of chocolate (any type)
INSTRUCTIONS
- Set out 4 ramikins or small bowls, about 6 oz. in capacity
- place all ingredients in a microwave safe 16 oz. measuring cup.
- Microwave 1 1/2 minutes, stir, heat another 1 1/2 minutes, stir again.
- heat 1 minute, stir. the mixture should be slightly thick.
- heat 1 minute, stir. At this point, it should be nice and thick and goopy; think pancake batter. If not, microwave again, stir, until thick.
- pour into ramikins or bowls. put into the frig.
- optional: place a small piece of plastic wrap over each bowl, and press down so it touches the pudding. If you do not, it does form a skin, but with plastic wrap, when you pull it up, it takes a lot of pudding with it; course, it is a fun thing for your young person to be given permission to lick all the stuff off of the plastic.
- once you have mastered this recipe (heck, grade schoolers can do it), any number of flavors can be added: drop of mint, few drops of orange extract, booze, dash of cinnamon, dash of cayenne, some crystals of instant coffee, heaven knows what else people are adding to chocolate these days.
Member recipes are not tested by the CHOW food team.
Corn, too? Darn. Checked my old cooking school notes. The chef said that potato starch and corn starch are interchangeable one-to-one, except that potato does not have refrigerator stability as corn, and tends to get kinda slimy. Worth a try, but should tell you I have never used potato starch. Checked some Jacques Pepin's books, and he says that arrowroot and cornstarch are more or less...+READ
Corn, too? Darn. Checked my old cooking school notes. The chef said that potato starch and corn starch are interchangeable one-to-one, except that potato does not have refrigerator stability as corn, and tends to get kinda slimy. Worth a try, but should tell you I have never used potato starch. Checked some Jacques Pepin's books, and he says that arrowroot and cornstarch are more or less interchangeable. Occassionally used arrowroot in a Chinese restuarant, but not sure how it would work in this recipe. Good luck.-COLLAPSE
My son is allergic to milk and CORN. Is there something that I could use in place of the cornstarch?