Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Stir in the extracts and the butter.
Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
