Milk Allergic/Sensitive Recipes: Chocolate Pudding

I needed chocolate today and I was all out of dairy-free chocolate chips (and a Whole Foods trip with two babies is beyond my comfort zone), so I modified a recipe for Chocolate Pudding from The Joy of Cooking.  It turned out great!

Chocolate Pudding

  • 2 1 oz squares semisweet Bakers chocolate (dairy free!)
  • 0 to 1/4 cup sugar (depending on how sweet you like chocolate)
  • 2 Cups milk substitute of your choice (I used almond)
  • 3 Tablespoons Corn or Arrowroot Starch


  1. Melt chocolate squares over low heat
  2. Whisk in sugar if using.
  3. Whisk in 1 3/4 cup milk and turn up the heat slightly.
  4. Mix the remaining 1/4 cup milk with 3 Tablespoons corn starch
  5. When the chocolate mixture starts to get hot, add milk/starch mixture.
  6. Stir frequently until the mixture reaches your desired pudding texture.
  7. Pour into cups and chill in the refrigerator.