Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as 🍫 Crème dessert au chocolat intense (sans sucre ajouté et sans lactose)

🍫 Intense Chocolate Pudding (No Added Sugar, Dairy-Free)

Name: 🍫 Intense Chocolate Pudding (No Added Sugar, Dairy-Free)
Yield: 2 jars
Cuisine: American
Ingredients: 1 cup oat, almond, or soy milk (about 250 ml); 1 tablespoon oat, almond, or soy cream (about 15 grams); 1 tablespoon cornstarch or tapioca starch (about 15 grams); 1 tablespoon unsweetened cocoa powder (about 10 grams); 1 tablespoon coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut); 1 1/4 ounces 70% dark baking chocolate, chopped (about 35 grams); 1 crumbled speculoos cookie (dairy-free and/or gluten-free); To taste: shaved 70% dark baking chocolate; To taste: shaved vegan white chocolate

Zest' de Flow @zestdeflow

Toulouse

For a gluten-free version, use soy or almond milk and cream.

Zest' de Flow @zestdeflow

Toulouse

For a gluten-free version, use soy or almond milk and cream.

Saved

Ingredients

2 jars

1 cupoat, almond, or soy milk (about 250 ml)
1 tablespoonoat, almond, or soy cream (about 15 grams)
1 tablespooncornstarch or tapioca starch (about 15 grams)
1 tablespoonunsweetened cocoa powder (about 10 grams)
1 tablespooncoconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut)
1 1/4 ounces70% dark baking chocolate, chopped (about 35 grams)
Topping:
1crumbled speculoos cookie (dairy-free and/or gluten-free)
To taste: shaved 70% dark baking chocolate
To taste: shaved vegan white chocolate

Saved

Steps

1

Pour the milk and cream into a saucepan.
2

In a bowl, whisk together the starch, cocoa powder, and coconut milk powder. Add this mixture to the saucepan and whisk to combine.
3

Heat over medium, stirring constantly (like making a béchamel sauce). When the mixture starts to warm, add the chocolate pieces and stir.
4

When the mixture begins to thicken, remove from heat and dip in a spoon. If the texture coats the spoon well, the pudding is ready. Stir for another minute off the heat to make the pudding smooth.
5

Transfer the pudding into yogurt jars or cups for a nice presentation. Let cool to room temperature, then refrigerate for at least 6 hours.
6

Prepare the toppings: grate some dark baking chocolate and vegan white chocolate. Crumble a dairy-free speculoos cookie.
7

Serve well chilled. Keeps for up to 4 days in the fridge in a closed yogurt jar.

Saved

Cooksnaps

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Zest' de Flow @zestdeflow

Published in the US on April 20, 2026 16:02

Toulouse

👩‍🍳 Je suis Cheffe, formatrice et chroniqueuse culinaire en cuisine végétarienne, antigaspi et cuisine sans allergène. Je travaille dans le secteur de l'hôtellerie restauration depuis 1996. La cuisine, c'est pour moi, un métier passion.🤓 Ma philosophie est celle d'Hippocrate : ''Que ton alimentation soit ta première médecine''.Tu trouveras sur mon compte des recettes veggies simples, gourmandes, ludiques et sans chichi avec en plus mes conseils et astuces de cheffe.Tu trouveras également des recettes adaptées à des pathologies alimentaires : sans gluten, sans lactose, sans oeuf.👩‍🍳 Suis mes aventures culinaires sur Facebook, Pinterest, Linkedln et Instagram @zestdeflow.

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