This is quite similar to the Nutellla Chocolate pudding I made a while ago. In the previous one I used custard powder, this one I tried cornflour. And this of course uses soy milk instead of the regular milk. I've always liked soy milk, except for the fact that it is too expensive in comparison to regular milk. The use of soy milk even if you are not vegan is good if you are on a diet plan and want to indulge a little bit. It is a low calorie substitute for milk. Unless you are making your own soy milk, you will get the necessary amount of calcium which can be absorbed by our body as the soy milk we buy is fortified with calcium.
Preparation time: 5 min
Cooking time: 5 min
Refrigeration time: 2-3 hours
Ingredients I used:
- 2cups Vanilla flavored Soy Milk
- 2tbsp Unsweetened Cocoa Powder
- 2tbsp Cornflour
- 4tbsp Nutella
- 5-6 Almonds (sliced)
1. Mix Cocoa powder and custard powder in 1/2 cup of soy milk.
2. Bring the rest of the soy milk to boil in a saucepan and add the cocoa powder- cornflour mixture, while stirring continuously, to avoid any lumps to form. Turn off the heat and add Nutella and mix well. Keep it aside to cool.
|Order: Anticlockwise from top right|
3. Wet the inside of the serving bowl or glass and pour the cooled mixture and refrigerate for 2-3 hours after it has cooled completely.
4. Garnish with Chopped almonds and serve chilled.
1. You can use plain soy milk and add 1/2 tsp vanilla essence and 5tbsp sugar or according to your taste.
2. I would add half tbsp less cornflour next time, as it thickened too quickly.
3. If you have formed any lumps due to inconsistent stirring ( I couldn't stir while pouring and taking pictures) you can always strain the pudding before refrigeration.
4. You can garnish with chocolate shavings or any other chopped nuts of your choice.
Health and Nutrition:
Soy milk is a good source of protein and unlike cow's milk, it has little saturated fat and no cholesterol.
Mineral content in soy milk is in-assimilable because of high content of phytic acid in soy milk.