Gluten-free chocolate pudding blends whole milk, heavy cream, dark chocolate and cocoa powder for a silky, ultra-smooth texture. I let it chill at least 2 hours so it sets just right in small glass bowls for a quick chocolate snack.
This recipe addresses issues of grainy texture and bland flavor in pudding, ensuring a smooth, rich chocolate dessert that chills conveniently for later enjoyment.
I was tired of lumpy, bland sips or curdled spots in my Chocolate Pudding Recipe. My Easy Gluten-Free Pudding stops grainy texture and keeps every spoon smooth. I sift cocoa before mixing to dodge clumps.
It works because I whisk in sugar, starches and egg yolks with warm milk, then stir in chocolate until glossy. The vanilla and espresso scent drifts through the kitchen. It chills in the fridge for about 2 hours (just enough time on a busy weeknight).
If you crave something crisp with your pudding, try my Gluten Free Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free as all ingredients contain no gluten.
- This recipe contains whole milk and heavy cream, so it is not dairy-free.
- This recipe contains eggs, milk, and butter, so it is not vegan.
- This recipe is not keto or low-carb due to granulated sugar and milk carbohydrates.
- This recipe is nut-free since it contains no nuts or nut derivatives.
Why You Will Love This Recipe
- Velvety, stable texture I use cornstarch and arrowroot starch to get a glossy, lump-free set in my *gluten-free chocolate pudding*, no grainy bits ever.
- Deep, layered chocolate flavor Real cocoa, melted dark chocolate and a dash of espresso powder round out each spoonful in this chocolate pudding recipe I love.
- Make-ahead convenience I often whisk the base, chill for a couple of hours, then cover and store it for up to four days, great for meal prep.
- Warm spice notes A hint of cinnamon and vanilla bean paste lifts the rich base, giving this easy gluten-free pudding a cozy aroma my siblings adore.
Gluten-Free Chocolate Pudding
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: dessert
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Description
A silky, ultra-smooth gluten-free chocolate pudding that is perfect for a quick chocolate snack.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1 tablespoon arrowroot starch
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon instant espresso powder
- 3 large egg yolks
- 2 ounces dark chocolate, chopped (gluten-free)
- 1 teaspoon vanilla bean paste
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- Sift the sugar, cocoa powder, cornstarch, arrowroot starch, salt, cinnamon, and espresso powder together in a medium bowl. This process prevents clumps, ensuring your gluten-free chocolate pudding remains silky rather than grainy.
- In a heavy-bottomed saucepan, combine the whole milk and heavy cream. Gradually whisk in the dry mixture until smooth. Place the saucepan over medium heat, stirring constantly, until small bubbles form around the edges—this should take about 5 to 7 minutes. The gradual warming allows the starches to swell evenly, preventing scorching at the bottom.
- In a separate bowl, whisk your egg yolks. Once your milk mixture begins to simmer, ladle out ½ cup into the yolks slowly, whisking vigorously as you do this. This gentle warming is crucial to avoid curdling and helps create a smooth body in your pudding.
- Return the tempered egg yolk mixture to the saucepan. Continue cooking over medium heat, stirring constantly until the pudding thickens and coats the back of a spoon or reaches about 170°F on an instant-read thermometer—this will take around 2 to 3 minutes. Continuous stirring activates the starches evenly, preventing lumps.
- Remove the saucepan from heat and add the chopped dark chocolate, butter, and vanilla bean paste. Stir gently until completely melted and incorporated. This will give your pudding a shiny finish.
- Pour the pudding through a fine-mesh sieve into a clean bowl to catch any solids. Use a spatula to press any bits through. Straining guarantees that your gluten-free chocolate pudding remains entirely smooth.
- Cover the surface of the pudding with plastic wrap. This prevents a skin from forming while it chills. Refrigerate for at least 2 hours, or overnight if you prefer, until fully set. The pudding will attain a perfect consistency for serving.
Notes
- Use full-fat whole milk for a creamy base that mixes well with cocoa. Shake the milk before opening to ensure an even consistency. If dairy-free is a priority, coconut milk can be used as a substitute.
- For the heavy cream, select a quality cream with at least 36% fat content to achieve silkiness in the pudding.
- Choose finely-textured sugar for quick dissolving, and always sift with cocoa and starches.
- Opt for pure, non-Dutch processed cocoa powder, sifting it to break up any clumps. Brands like Hershey’s are suitable.
- Use a reliable brand of cornstarch, such as Argo, ensuring smooth thickening. Mix it well with the dry ingredients first.
- Select organic arrowroot starch, which helps keep the pudding glossy and reduces weeping.
- Store ground cinnamon in a cool, dark place for the best flavor.
- Choose a coffee-grade instant espresso powder for best flavor enhancement without adding coffee liquid.
- Use room-temperature egg yolks to reduce the risk of curdling during the tempering step.
- Pick a gluten-free dark chocolate bar with 70% cocoa content for balanced sweetness and richness; chop into small pieces for quick melting.
- Use quality vanilla bean paste for authentic flavor and visible flecks. It should be stirred in off the heat for best results.
- Remember to chill the pudding properly to achieve that perfect consistency and prevent a skin from forming on the surface. If the pudding separates while stored, give it a gentle stir before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
Ingredient Notes
- Whole milk: Pick full-fat milk for a creamy base that blends smooth with cocoa; store cold and shake before opening; swap coconut milk for dairy-free version.
- Heavy cream: Choose decent quality cream with at least 36% fat for silkiness; keep it cold so it whips into a stable custard texture.
- Unsweetened cocoa powder: Pick pure, non-Dutch processed powder for bright chocolate notes; sift to break up clumps; Hershey’s works fine.
- Cornstarch: Use a reliable brand like Argo; it thickens without grit; whisk with dry ingredients before mixing with milk.
- Arrowroot starch: Look for organic arrowroot; it keeps pudding glossy and stops weeping; mix it with cornstarch for smoothness.
- Instant espresso powder: Get a coffee-grade powder like Medaglia d’Oro; it deepens chocolate notes without extra liquid; stir in with spices.
- Dark chocolate: Pick gluten-free, 70% cocoa bar; chop into small pieces so it melts fast and blends smooth without lumps.
- Vanilla bean paste: Go with Nielsen-Massey paste for flecks of real bean; it boosts aroma more than extract; stir in off-heat.
Recipe Baking Tips
- If starch clumps form, sift 3 tbsp cornstarch and 1 tbsp arrowroot with cocoa before heating milk.
- When milk simmers at edges, stream ½ cup hot pudding base into yolks over 30 seconds to temper.
- If pudding feels grainy after 2 hours chilling, press through a fine-mesh sieve into a clean bowl before wrapping.
- When skin forms on surface, press plastic wrap directly onto pudding within 1 minute of removal from heat.
- If chocolate notes seem flat, increase espresso powder to 1.5 tbsp in dry mix before cooking.
Serving Suggestions
Serve with Gluten-Free Almond Biscotti or Coconut Macaroons.
Use to make Chocolate Parfait Cups or Fruit Trifle.
Top with Raspberry Coulis or Vanilla Bean Whipped Cream.
Recipe variations
- You can use full-fat coconut milk instead of milk and cream for a dairy-free gluten-free chocolate pudding twist.
- Add ½ teaspoon fresh orange zest and 1 tablespoon chopped mint leaves to deepen flavor.
- Either maple syrup or honey can replace granulated sugar at ¼ cup for lower glycemic gluten-free chocolate pudding.
- If using for brunch, double ingredients to 4 cups milk, 2 cups cream alongside my Gluten-Free Chocolate Zucchini Cake.
Save This Recipe!
How to Store?
To keep your Silky Gluten-Free Chocolate Pudding with Espresso and Vanilla Bean fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours to limit bacterial growth.
Refrigeration: Cover the surface with plastic wrap to prevent a skin. Place in an airtight container in the refrigerator up to 4 days.
Freezing: Press plastic wrap onto the pudding surface, transfer to a freezer container, and freeze up to 1 month. Thaw in the refrigerator overnight and stir gently before serving.
Other Recipes You’ll Love
- Chocolate Angel Pie
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Zucchini Cake
- Cookie Monster Cake
If you enjoyed this Gluten-Free Chocolate Pudding or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
