Chocolate Soy Pudding with Pistachio Brittle

Soy pudding can be good. But it will be only as good as your soy milk is. And this is also possible, you just have to sample and find the favorite one. The flavor of the soy milk differs significantly, from brand to brand. My personal favorite is made by “Organic Valley”. Unfortunately, I can’t find it in Canada. We buy it in the US once in a while (a benefit of living close to the border). The “Silk” would be my second choice. The most common soy milk here in BC is “So Nice” which I find not nice at all. Is it too much trouble for a dessert that could be perfectly made from half-and-half? Well, you decide, but this is definitely a healthy alternative. I wish I could be consistent and always so health-conscious. One day I make my pudding from soy milk, another day – I deep-fry my cheesecake leftovers.

Makes about 6 servings

For the pudding:

  • ½ cup granulated sugar
  • ¼ cup Dutch-processed cocoa powder, sifted
  • ¼ cup cornstarch, sifted
  • ½ tsp kosher salt
  • 3 cups chocolate soy milk
  • 1 tsp pure vanilla extract

For the serving:

Make the pudding:

In a medium heavy saucepan, whisk the sugar, cocoa powder, cornstarch, and salt. Add about a cup of the soy milk, whisking until a smooth paste forms. Whisk in the remaining soy milk. Place over medium heat and stir constantly with a wooden spoon until the mixture begins to thicken. Reduce the heat to low and continue stirring until the pudding begins to simmer. Simmer, stirring, for 1 more minute. Remove from the heat and whisk in the vanilla extract.

Divide the pudding between the serving bowls or ramekins. Press plastic wrap directly against the surface to prevent a forming of the skin. Poke a few holes with a toothpick for steam to escape. Refrigerate until cold. Serve with the pistachio brittle sprinkled over the top or offer the brittle shards on the side.

The pudding can be made a day ahead and kept, covered, in the refrigerator.

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20 Responses to “Chocolate Soy Pudding with Pistachio Brittle”

  1. A delightful dessert! Nice combination of flavors!

    Cheers,

    Rosa

  2. That looks fabulous! I love that it’s soy — I can pretend it’s healthy ;)

  3. i am drooling…first the tuiles (i love those leaves..how did u do tht?)…n now this wonderful brittle n puuding…yum yum…
    m drooling :)

  4. Looks so yummy creamy delicious.

  5. What a delicious puding!!! I have never tried soy milk before but your recipe convinced me :D

  6. Thanks! I’m always looking for gluten and dairy free deserts which aren’t always easy to find.

    Not sure if you heard of the brand- but Alpro are good too.

  7. Sounds like a really healthy chocolate dessert! THis is what I need now. you deep fry your cheesecake? Am I getting this wrong?

  8. i’m not particularly keen on the texture of pudding in my mouth, but that pistachio brittle sounds amazing. :)

  9. When my babies were young soy was the milk of necessity. I have never been able to get beyond my dislike for it. :( I think this recipe looks wonderful.. do you think Almond milk can replace the soy?

  10. Oh yummmmm..you photos are perfect as always!

  11. Yummy!! I think that soy milk will lighten this dessert and make it less sinfully rich. I grew up in Asia, and although we mostly drink cow’s milk by the time I was born, a liking for soy milk comes naturally to me. Maybe it’s because we eat a lot of bean curd in Asian dishes. However I do agree with you that there can be vast differences in taste. I find most commercial-made ones are not that good, but I can imagine how hard it is finding home-made soymilk in Western countries—I can’t get them in Australia either. If you ever go to Singapore, Malaysia, HK or Taiwan, please be sure to visit one of the little shops that produce their own soy milk. You won’t regret it! Beautiful dessert, as always!

  12. That looks amazing! Love the side of pistachio brittle alongside it too :)

  13. It’s soy! So that means it’s good for me, right? :)

  14. This looks creamy and delicious. I don’t mind soy at all. It’s healthy! :-)

  15. Rosa, thank you!

    CookiePie, thank you! So can I :)

    Navita, thank you very much! The leaves were easy. I made a stencil from a plastic yogurt lid.

    HappyCook, thank you!

    Nuria, thank you! I hope you find the soy milk you will like :)

    May, you are very welcome! And thanks for the suggestion, I’ll try to find Alpro.

    Pigpigscorner, thank you! Yep, I do fry my cheesecake :) I cut a cheesecake (well, leftovers) into finger-size pieces, freeze them briefly, wrap into wonton wrappers and fry. I serve them with some dipping sauce (spice chocolate or caramel).

    Grace, I’m glad you liked the brittle :)

    Laurie, thank you! I think the almond milk will work.

    Leslie, thank you so much! You are too kind, as always :)

    Christy, thank you very much! I’ve never even heard about home-made soy milk before. I will certainly give it a try if I ever visit these countries (oh, it would be so nice…).

    Lorraine, thank you very much!

    Dragon, it sure means that :)

    Lisa, thank you! Neither do I :)

  16. I’ve tired several soy recipes in the past and I agree with you. It’s only as good as the type of soy you are using. I prefer Silk the best.

  17. So wonderful to see such a delicious vegan recipe on your blog- Sounds fantastic to me!

  18. Loved the chocolate soy pudding & the Barbagliata…though must admit I’ve never heard of the latter, but have fallen in love with the idea altogether!

  19. “One day I make my pudding from soy milk, another day – I deep-fry my cheesecake leftovers.”

    Heh. So true, so true.

    I didn’t know that soy milk would set up. Thanks for the recipe!

  20. Cory, Hannah, Deeba, Michelle, thank you for your comments!

    Michelle, everything will set up with some help from the cornstarch :)

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