Description
This rich and creamy Gluten-Free Chocolate Pudding is a luscious dessert made with whole milk, heavy cream, and dark chocolate, thickened with cornstarch and arrowroot starch. Infused with espresso powder and a hint of cinnamon, it offers a sophisticated chocolate flavor while being completely gluten-free. The pudding is cooked gently on the stovetop to a silky smooth texture and chilled to perfection for a decadent treat.
Ingredients
Scale
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
Dairy & Eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1 tablespoon unsalted butter, cut into small pieces
Other Ingredients
- 2 ounces dark chocolate, chopped (gluten-free)
- 1 teaspoon vanilla bean paste
Instructions
- Sift Dry Ingredients: Combine the granulated sugar, unsweetened cocoa powder, cornstarch, arrowroot starch, fine sea salt, ground cinnamon, and instant espresso powder in a medium bowl. Sift them together to eliminate any lumps, ensuring a smooth pudding texture.
- Heat Milk and Cream Mixture: Pour the whole milk and heavy cream into a heavy-bottomed saucepan. Gradually whisk in the sifted dry mixture until fully combined and smooth. Place over medium heat, stirring constantly until small bubbles appear around the edges, approximately 5 to 7 minutes, allowing starches to swell without scorching.
- Temper the Egg Yolks: In a separate bowl, vigorously whisk the egg yolks. Once the milk mixture begins to simmer, slowly ladle out ½ cup of the hot liquid into the yolks while whisking continuously. This gentle warming prevents curdling and promotes a smooth pudding.
- Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon or reaches around 170°F on an instant-read thermometer, about 2 to 3 minutes.
- Add Chocolate and Flavorings: Remove the pan from the heat. Stir in the chopped dark chocolate, unsalted butter, and vanilla bean paste until everything is melted and well incorporated, giving the pudding a shiny, silky finish.
- Strain the Pudding: Pour the pudding through a fine-mesh sieve into a clean bowl to remove any solids. Use a spatula to press the mixture through the sieve, ensuring an ultra-smooth texture.
- Chill: Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until fully set and ready to serve.
Notes
- Use high-quality dark chocolate that is certified gluten-free for best flavor and safety.
- Tempering the egg yolks is essential to avoid scrambled eggs in the pudding.
- If you don’t have vanilla bean paste, pure vanilla extract can be used instead.
- The pudding can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute whole milk and cream with coconut milk and coconut cream, adjusting thickness accordingly.
