Milk-free Double Chocolate Pudding

Combine cornstarch, granulated sugar, and nondairy creamer in a medium saucepan, whisking until the cornstarch is fully dissolved and no lumps remain.

Heat the mixture over medium heat, stirring constantly until it thickens and just begins to simmer, about 3-5 minutes.

Chop the 2 squares of baking chocolate into small pieces and add to the hot mixture, stirring until completely melted and smooth.

Remove the saucepan from heat and stir in the vanilla extract, blending thoroughly.

Pour the chocolate pudding into 4 serving bowls or glasses, dividing evenly.

Refrigerate for at least 30 minutes until chilled and set to desired consistency before serving.