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- 1/3 cup, granulated sugar
- 1/3 cup, unsweetened cocoa powder
- 2 tbsp, cornstarch
- 1/8 tsp, sea salt
- 2 cups, oat milk
- 4 ounces, bittersweet chocolate – finely chopped
- 1/2 tbsp, il Fustino Raspberry Reserve Balsamic
- Lava salt – to garnish
In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Mix in the milk and stir until you cannot see anymore chunks.
Over medium- low heat, warm the mixture until it begins to bubble and thickens, about 5- 10 minutes. Remember to continuously stir to avoid burning.
Once the mixture is thickened, fold in the chocolate and stir until smooth.
Remove pudding from heat and stir in the raspberry balsamic.
Transfer into individual ramekins, sprinkle with lava salt to finish, cover in plastic wrap and chill until ready to serve.