Chocolate Pudding (V)

Made by TCHO Pro Jessica Craig


  • Cup
  • Large Bowl
  • Sauce Pan
  • Whisk
  • 8, 2in Ramekins
  • Stainless Steel Pot
  • Spatula

Cooking Time

4 Hours
Makes 8 Servings



Chocolate Pudding
  1. Whisk together the coconut milk, TCHO Super Powder, maple syrup, vanilla, and salt in a small saucepan.
  2. Bring the mixture to a simmer making sure to continually whisk to prevent the bottom from scorching.
  3. Once it comes to a simmer, allow it to bubble and cook for an additional one to two minutes.
  4. Pour the hot mixture over the chocolate in a bowl.
  5. Whisk until smooth. Pour the mixture into the vessel(s) of your choice.
  1. Melt the sugar on medium heat making sure to stir every 2 or so minutes.
  2. Cook your sugar until you notice a light amber color. Turn off the heat.
  3. Add your vegan butter first using a long handled rubber spatula to prevent the hot sugar from plashing.
  4. Slowly add the coconut milk using a whisk (preferably with a long handle). Whisk quickly while gradually adding the rest of the coconut milk.
  5. Add the salt.
  6. Chill the sauce on an ice bath before pouring it over your chocolate pudding. 
  1. Pour chocolate pudding into small ramekins, set in the refrigerator for 2 hours.
  2. Pour room temperature caramel over the chocolate pudding.
  3. Chop TCHO 46% Oat My Gawd oat milk chocolate into small pieces and sprinkle over the caramel for added flavor and texture.
  4. Finish with a sprinkle of sea salt.