- ⅓ cup granulated sugar
- 2 Tbsp cornstarch
- 2 cups Oatsome Chocolate Oat Milk
- ¾ cup chocolate chips or bittersweet bar chocolate, finely chopped
- 1 tsp vanilla extract
- 2 cups non-dairy whipped topping
- fresh berries, nuts and chopped chocolate
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, and cornstarch. Slowly stir in the chocolate oat milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, for 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.) Cook until bubbles are thick and rapid. In a separate bowl, place chocolate chips and pour hot pudding mixture over top and stir till chocolate chips are melted. Cover with plastic wrap touching the top of the pudding and chill for at least 1 hour. In a separate bowl place, non-dairy whipped topping and fold chilled chocolate pudding mixture into cream. Do not over mix or you will end up with a flat mousse. Serve with fresh berries and chopped chocolate and nuts.