Description
A silky, ultra-smooth gluten-free chocolate pudding that is perfect for a quick chocolate snack.
Ingredients
Scale
- 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