All it takes is one pot and a whisk to bring this pudding together. Or, use your immersion blender for an ultra-smooth texture. The trick is to replace the eggs with a thickener that can take the heat. <br /> <br />Skipping the eggs also made it a short stride to a dairy-free version. In several tests, I substituted the half and half (or milk) with coconut milk and various nut milks. The best results came from the richer milks, especially coconut and cashew. Rice milk, on the other hand, was too thin in body for chocolate pudding. For a full-fledged vegan pudding, look on the label for dark chocolate brands that contain no milk solids. <br /> <br />Featured In: <a href="https://food52.com/blog/21427-easy-5-minute-chocolate-pudding-recipes">From 0 to Bittersweet Chocolate Pudding (in 5 Minutes)</a>

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