Ali Slagle/ New York Times. Photo credit: David Malosh/ The New York Times. Food Stylist: Simon Andrews.

INGREDIENTS

⅓ cup/65 grams granulated sugar

⅓ cup/30 grams unsweetened cocoa powder

2 tablespoons cornstarch

⅛ teaspoon fine sea salt

2 cups/480 milliliters nondairy milk, preferably oat

3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)

1 teaspoon vanilla extract

PREPARATION

In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the 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, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)

Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.

Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

Tips

Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.

Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.