Almond milk chocolate pudding is a variation of my mom's classic biancomangiare recipe. This double chocolate pudding made with cocoa powder and dark chocolate is made with almond milk for a dairy free pudding that is also gluten free and vegan!
Biancomangiare, also known as blanc manger, is a Sicilian style pudding of Arabic origins which is thickened with cornstarch. It can be made either with milk or almond milk for a non dairy option. It is traditionally served white, without any coloring or flavoring, hence the name biancomangiare which translates as 'white food'.
This treat was prepared by mom as is, or layered with cookies dipped in a combination of coffee and vermouth. Such a comforting dish which brings me back to my childhood!
However, mom often stirred some cocoa powder into half the cream to add extra flavor and make it more enticing for the little ones. And so, I decided to take it a step further by stirring dark chocolate into the pudding right at the end of cooking to step up the chocolate flavor!
Made with only 5 ingredients, this is one of the easiest puddings you'll ever make. And it's perfect if you're looking for a dairy free; gluten free or vegan chocolate pudding recipe!
Ingredient List
- Almond milk: unsweetened. May be replaced with cow's milk.
- Cornstarch
- Granulated sugar
- Unsweetened cocoa powder
- Dark chocolate: I used baker's chocolate. Dark chocolate chips will do.
- For garnishing (optional): raspberries. Other suggestions include blueberries; chopped nuts or whipped cream!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Roughly chop the dark chocolate into small pieces.
- In a medium sized sauce pan, whisk together the cornstarch, sugar and cocoa powder. Pour in the almond milk and whisk until smooth.
- Place the pan on the burner over medium high heat. Cook, whisking constantly, until the mixture comes to a gentle boil and begins to thicken and has a pudding like texture. This will take from 5-6 minutes.
- Once thickened, turn off the heat and stir in the chopped chocolate until fully incorporated.
- Immediately pour the pudding into glasses, ramekins or container of your choice as it begins to set as it cools.
- Once slightly cooled, place plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools.
- Refrigerate to let cool and set completely before serving, about 3 hours.
- Enjoy as is or garnish with fruit, chopped nuts or whipped cream.
Recipe Notes
-You may replace dark chocolate with milk chocolate, if you prefer. Since it does contain sugar, reduce the amount of granulated sugar. This is really a question of personal taste and how sweet you like your pudding. Start by reducing sugar to ¼ cup and adjust according to your taste.
-To elevate the flavors, add a pinch of salt along with the dry ingredients in the first step.
-Add a teaspoon of vanilla extract or a dash of cinnamon for extra flavor.
-Try layering the pudding with cookies as in this biancomangiare with cookies recipe.
You can definitely enjoy this pudding as is or for a fancier presentation top with berries such as raspberries; blueberries or strawberries; chopped nuts such as pistachios or a dollop of whipped cream.
Keep leftovers refrigerated for up to 3 days.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Sicilian pudding desserts!
- Sicilian Strawberry Pudding (gelo di fragole)
- Gelo di caffè - Sicilian Coffee Pudding
- Sicilian Almond Milk Pudding
- Biancomangire with Cookies
- Sicilian Grape Must Pudding
Ingredients
- 4 cups almond milk unsweetened
- ½ cup granulated sugar
- ½ cup cornstarch
- ¼ cup unsweetend cocoa powder
- 60 grams dark chocolate baker's chocolate or chocolate chips
- berries; chopped nuts or whipped cream optional garnishes
Instructions
- Roughly chop the dark chocolate into small pieces and set aside.
- In a medium sized sauce pan, whisk together the cornstarch, sugar and cocoa powder.
- Pour in the almond milk and whisk until smooth.
- Place the pan on the burner over medium high heat. Cook, whisking constantly, until the mixture comes to a gentle boil and begins to thicken and has a pudding like texture. This will take from 5-6 minutes.
- Once thickened, turn off the heat and stir in the chopped chocolate until fully incorporated. Immediately pour the pudding into glasses, ramekins or container of your choice as it begins to set as it cools.
- Once slightly cooled, place plastic wrap directly on the pudding to prevent a skin from forming as it cools.
- Refrigerate to let cool and set completely before serving, about 3 hours. Enjoy as is or garnish with fruit, chopped nuts or whipped cream.
Notes
-To elevate the flavors, add a pinch of salt along with the dry ingredients in the first step.
-Add a teaspoon of vanilla extract or a dash of cinnamon for extra flavor.
-Try layering the pudding with cookies as in this biancomangiare with cookies recipe. To Garnish You can definitely enjoy this pudding as is or for a fancier presentation top with berries such as raspberries; blueberries or strawberries; chopped nuts such as pistachios or a dollop of whipped cream. Storage Keep leftovers refrigerated for up to 3 days.
Jennie Sama
This is how my Mom made Biancomagiare! Thanks for the memories.
Nadia
I have the same memories of my mom making this as well Jennie. Thank you for your comment!