Dairy-Free Oat Milk Chocolate Pudding

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Dairy-Free Oat Milk Chocolate Pudding

Recipe Author Jessie Sheehan
Course Desserts
Cuisine Pudding


  • 1/2 cup granulated sugar 100 grams
  • 3 tbsps Valrhona Dutch process cocoa powder
  • 2 tbsps cornstarch
  • 1/4 tsp kosher salt
  • 2 cups oat milk 470 mililiters
  • 3/4 cup Oriado chocolate, chopped 115 grams
  • 2 tsp vanilla extract
  • Lightly sweetened whipped cream for serving


  • In a medium saucepan, whisk the sugar, cocoa powder, cornstarch and salt. Whisk in the oat milk.
  • Over medium to medium-high heat, continuously whisk the mixture until it thickens and large bubbles begin popping on the surface, 5 to 7 minutes. Once bubbling, continue whisking for 1 to 2 more minutes before removing the pan from the heat. Whisk in the chocolate and vanilla until the chocolate melts.
  • Transfer the pudding to 5 half-cup, 120 ml, ramekins, cover each with plastic wrap, making sure the plastic touches the pudding to avoid a skin forming, and place in the refrigerator to set up, about 2 hours.
  • Serve with dollops of lightly sweetened whipped cream.
  • The pudding will keep in the refrigerator tightly covered in plastic wrap for up to 3 days.

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2 replies on “Dairy-Free Oat Milk Chocolate Pudding”

The link for this recipe leads to a “down for maintenance” notice that hasn’t changed in three days. 🙁 Tried going directly to the Valrhona website (different URL), and this recipe does not appear to be on the site. Help! 😉

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