Gluten Free Chocolate Pudding
Silky smooth and wonderfully rich gluten free chocolate pudding is a snap to make. Heavy cream, good chocolate, and a few egg yolks combine to make a celebration-worthy dessert.
Servings: 4 servings
Calories: 522kcal
Ingredients
- 1 ½ cups heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 3 egg yolks
- 3 ounces dark chocolate , as chips or chopped
- Whipped cream to serve , optional
Instructions
- Set a bowl over a saucepan half-full of simmering water. Pour in the 1 ½ cups heavy cream and warm it for 3 minutes, then whisk in the ¼ cup granulated sugar and ¼ teaspoon fine sea salt, whisking until the sugar dissolves.
- Place the 3 egg yolks in a small bowl. Spoon hot cream into the egg yolks, then pour the eggs into the double boiler. Stir continuously for 3 minutes.
- Stir the 3 ounces dark chocolate into the hot cream until it melts and thickens enough to coat the back of a spoon. Pour the mixture through a fine mesh strainer to remove any lumps.
- Spoon the custard into ramekins or cups. For larger portions, you will get 4 servings. For smaller portions, divide into 6 ramekins or cups. Cover each with plastic wrap and refrigerate for at least 1 hour until set. Serve with whipped cream if you like.
Notes
CN's pudding tips
- You can use some milk. Using all heavy cream creates the richest pudding. But, I have used half cream and half whole milk with great results. If you want to lighten it up a bit or just don't have enough cream, use ¾ cup of heavy cream to ¾ cup of whole milk.
- Make sure to strain the pudding. Even after tempering the eggs, some slight lumpiness can remain. Pour the cooked pudding through a fine mesh strainer in order to remove any lumps.
- Double up. This recipe makes four respectable servings. If you wish to make more portions, go ahead and double the ingredient amounts.
- It will set as it cools. Don't worry if the pudding still seems quite liquid after it's done cooking. It will thicken and set as it chills.
- Try a different chocolate. Use the measurements in this recipe as your base for trying other types of chocolate, including from your favorite chocolate bar!
- Go dairy-free. Use coconut cream in place of the heavy cream for a dairy-free pudding.
- Can I make it vegan? I haven't tried making this pudding in a vegan version because the egg yolks are instrumental in creating the custard base. You could experiment with aquafaba (chickpea liquid) in place of the egg yolks, or simply find a vegan (and gluten-free) chocolate pudding recipe.
- To serve: Homemade or store-bought whipped cream, sliced strawberries, raspberries, mini chocolate chips, or chopped nuts!
Nutrition
Calories: 522kcal | Carbohydrates: 25g | Protein: 6g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 247mg | Sodium: 180mg | Potassium: 252mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1515IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg