Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.

3 tablespoons granulated sugar

2 tablespoons cornstarch

3 tablespoons unsweetened natural style cocoa powder

1/8 teaspoon sea salt

1 1/2 cups Silk Pure Almond Vanilla

1/2 teaspoon vanilla and/or almond extract

1/4 teaspoon chocolate extract (optional)

1 1/2 tablespoons unsalted butter, room temperature

Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
Serve with whipped cream and chocolate shavings.