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  • Writer's pictureSoyfoodscouncil

Chocolate Espresso Pudding

This pudding also makes a tasty filling for a 9-inch pie shell.

Ingredients ⅓ cup packed brown sugar

¼ cup cornstarch

3 tablespoons baking cocoa

2 tablespoons instant coffee granules

⅛ teaspoon salt

2 cups vanilla soymilk

2 ounces bittersweet chocolate, chopped

Soy-based whipped topping (optional)

Instructions In a medium heavy saucepan, whisk together brown sugar, cornstarch, cocoa, coffee granules and salt. Gradually whisk in soymilk.Bring to a boil over medium heat. Reduce heat to medium-low; simmer 1 minute or until thick. Remove from heat; stir in chocolate until melted. Divide pudding equally among six small dessert dishes. Serve immediately. Or cover surfaces of each with plastic wrap; chill about 2 hours or until set. Top with whipped topping if using just before serving.

Notes Serves 6.

Per serving: 131 Calories; 3.5 g Protein; 22 g Carbohydrates; 1 g Fiber; 5 g Fat;2.5 g Saturated Fat; 0 mg Cholesterol; 81 mg Sodium

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