Chocolate Pudding

This pudding is wonderful warm or chilled with your favorite soy whipped cream.
It's also very good as a chocolate cream pie filling.

1/2 Cup sugar

 

1/3 Cup caffeine free cocoa powder

 

2 Tbls. tapioca flour

 

1/8 tsp. salt

 

2 Cups soy milk (plain or vanilla)

 

2 egg yolks, lightly beaten

 

2 tsp. vanilla

1. In a medium saucepan whisk together sugar, cocoa and flour.

 

2. Turn heat to medium and begin to whisk in soy milk.

 

3. Continue to stir until it comes to a low boil and thickens.

 

4. Boil and stir for one minute.

 

5. Whisk part of the hot mixture into the egg yolk then pour back into the saucepan and continue to boil and stir for one more minute.

 

6. Remove from heat and stir in vanilla.

 

Cover and store in the refrigerator.

 

 

Makes four servings.