This pudding is outstanding. It’s comfort food (dessert) at its best. It’s quick to make and it’s extremely rich and chocolatey. And it’s dairy-free, if that’s important to you. The whole thing comes together in about 15 minutes.

Don’t make the servings too large, a small serving is the perfect amount. This recipe is so good that I don’t think I’m going to make chocolate pudding any other way.

Oat Milk Chocolate Pudding
Recipe from the New York Times

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 Tablespoons cornstarch
1/2 teaspoon fine sea salt
2 cups/480 milliliters oat milk
3 oz/85 grams bittersweet bar chocolate, very finely chopped** (66 – 72% cacao)
1 teaspoon vanilla extract


In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. If your cocoa powder is lumpy, sift it into the dry ingredients. Ensure the dry ingredients are well mixed. Then slowly stir in the milk and keep stirring until smooth and combined.

Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)

Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.

Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled. It will thicken as it cools. If you intend to chill the pudding, place plastic wrap onto the surface of the pudding so a film doesn’t form on the top (unless of course you like that – I don’t.)

Optional: top with whipped cream and grated chocolate

**You can chop the chocolate by hand, or by using a box grater, but for best results chop it using a mini-food processor.