2 cups cold non-dairy milk of your choice (I used almond milk)
3 Tbs cornstarch
3 Tbs cocoa powder
4-5 Tbs sugar
1 teaspoon vanilla extract
1-2 Tbs non-dairy sour cream (I used Tofutti)
Combine 1 cup of milk, vanilla extract and sugar in a saucepan. Whisk until smooth, heat until boiling over medium-high heat. Mix the rest of the milk with cornstarch and cocoa powder in a small bowl, until well combined and smooth. Pour the cocoa mixture into the boiling milk in a saucepan. Cook over medium heat, stirring constantly until pudding is very thick and smooth (at least 1-2 minutes). I used a whisk for stirring, it seems to make the pudding smoother. Pour into serving dishes.
Place sour cream in small Ziploc bag and seal it. Cut off very small corner of bag, pipe sour cream in circles over warm pudding. Run tip of knife through sour cream creating spider web effect. Serve warm, or chilled.