Yummy Vegan Chocolate Pudding

Ingredients

 * 2 tablespoons cornstarch
 * 1 cup soy milk
 * 1 cup soy creamer
 * ½ cup white sugar
 * 3 tablespoons egg replacer (dry)
 * 3 ounces semisweet chocolate, chopped
 * 2 teaspoons vanilla extract

Directions

 * 1) In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch.
 * 2) Place on medium heat and stir in sugar.
 * 3) Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
 * 4) In a small bowl whisk egg replacer with ¼ cup of hot milk mixture; return to pan with remaining milk mixture.
 * 5) Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
 * 6) Place the chocolate in a medium bowl and pour in the hot milk mixture.
 * 7) Let stand for 30 seconds, then stir until melted and smooth.
 * 8) Cool for 10 to 15 minutes, then stir in vanilla.
 * 9) Pour into ramekins or custard cups.
 * 10) Cover with plastic wrap and let cool at room temperature.
 * 11) Refrigerate for 3 hours, or overnight before serving.