Description
This rich and creamy Gluten-Free Chocolate Pudding is a luscious dessert made with whole milk, heavy cream, and high-quality dark chocolate. Featuring a perfectly smooth texture achieved through careful tempering and straining, it’s flavored with a hint of espresso and cinnamon for depth. Ideal for gluten-sensitive individuals, this pudding is simple to prepare and delivers a decadent treat that’s ready to serve after chilling.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 1 cup heavy cream
Dry Ingredients
- 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
Other Ingredients
- 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 Dry Ingredients: Sift the sugar, cocoa powder, cornstarch, arrowroot starch, salt, cinnamon, and espresso powder together in a medium bowl to prevent clumps and achieve a silky pudding texture.
- Heat Milk and Cream with Dry Mix: In a heavy-bottomed saucepan, combine the whole milk and heavy cream. Gradually whisk in the sifted dry mixture until smooth. Place over medium heat and stir constantly until small bubbles form around the edges, about 5 to 7 minutes, allowing starches to swell evenly without scorching.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Once the milk mixture simmers, slowly ladle ½ cup of it into the yolks while whisking vigorously to gradually warm them and prevent curdling.
- Thicken Pudding: Return the tempered egg yolk mixture to the saucepan. Cook over medium heat, stirring constantly until the pudding thickens enough to coat the back of a spoon or reaches about 170°F, roughly 2 to 3 minutes. This ensures even activation of starches and prevents lumps.
- Add Chocolate and Flavorings: Remove the saucepan from heat. Stir in the chopped dark chocolate, butter, and vanilla bean paste gently until fully melted and incorporated, giving the pudding a glossy finish.
- Strain Pudding: Pour the pudding through a fine-mesh sieve into a clean bowl and press any solids through with a spatula to ensure a completely smooth texture.
- Chill: Cover the surface of the pudding with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours or overnight until fully set and ready to serve.
Notes
- Use gluten-free certified dark chocolate to ensure the pudding remains gluten-free.
- Tempering the egg yolks prevents scrambling and results in a smoother pudding.
- Covering the pudding surface with plastic wrap directly prevents a skin from forming as it cools.
- Chill time can be extended overnight for a firmer set and enhanced flavor.
- Adjust sweetness by varying the amount of granulated sugar if desired.
