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The soy milk used in this recipe is the type most commonly found in supermarkets, and is slightly sweetened with malted corn and barley extract. If you use a completely unsweetened soy milk (such as the type often found in Chinese markets), increase the brown sugar to taste.
You Will Need
1/2 cup firmly packed dark brown sugar
1/3 cup cornstarch
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
3 cups soy milk
1/2 teaspoon pure mint extract
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
What to Do
1. In a large saucepan, stir together the brown sugar, cornstarch, cocoa powder, and salt. Gradually whisk in the soy milk until smooth.
2. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, or until the pudding is thick. Remove from the heat and stir in the mint and vanilla extracts. Cool to room temperature and stir in the chocolate chips.
3. Spoon into 4 dessert dishes. Cover and refrigerate for 2 hours, or until chilled.
Serves 4
Per serving: 291 calories, 5.3 g total fat (27% saturated), 8 g protein, 53 g carbohydrate, 1.3 g fiber, 0 mg cholesterol, 387 mg sodium
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