This rich, silky gluten-free chocolate pudding is an EASY make-ahead dessert that’s great to serve to guests!
PS – try adding this pudding to this gluten-free chocolate pie or gluten-free Oreo pie crust for one of the best chocolate desserts ever!
This gluten-free chocolate pudding recipe is WORLDS better than store-bought pudding cups (Jello-O chocolate pudding — I’m looking at you!)
It’s rich, decadent, silky smooth, and has so much depth of flavor, despite the simple ingredients list. It’s the real deal!
Table of Contents
Why I love this recipe
- Easy, delicious dessert – Homemade chocolate pudding is the perfect dessert for so many reasons: It’s simple but SO delicious. It’s easy to make in advance. Everyone loves it. It is naturally gluten-free, and the topping options are endless!
- Naturally gluten-free – This homemade pudding recipe is thickened with cornstarch instead of flour. So it’s naturally gluten-free and perfect for serving at dinner parties, anniversary dinners, or any other occasion.
- Endless topping options – Top this gluten-free chocolate pudding with fresh whipped cream, berries, chocolate shavings, or anything else you dream up! Or add it to a pie crust for an amazing chocolate pudding pie!
Ingredients You’ll Need
Here are a few notes on the key ingredients to make this gluten-free chocolate pudding.
- Whole milk: I recommend using whole milk in this pudding, however 2% milk will work. For a dairy-free option, I recommend making this dairy-free chocolate pudding.
- Chocolate: Choose a high-quality semisweet chocolate or bittersweet chocolate for this gluten-free pie. I use and recommend the brand Guittard .
- Cornstarch: Cornstarch is naturally gluten-free and used to thicken this homemade chocolate pudding.
How to Make this Gluten-Free Chocolate Pudding
Melt chocolate. In a medium saucepan, combine the milk and chocolate (chop the chocolate into pieces if using a bar chocolate). Heat over medium-low until the chocolate is melted and the gluten-free chocolate pudding mixture is warm.
Temper the egg mixture. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. While whisking constantly, ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don’t curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
Combine egg mixture and chocolate. Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.
Cool pudding. Remove from the gluten-free chocolate pudding from heat and stir in the butter and vanilla. Transfer the hot pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature, about 45 minutes to an hour. Cover and refrigerate for 2-3 hours, until the pudding is set.
Storage and Make-Ahead Instructions
MAKE-AHEAD: You can make this pudding a day in advance and leave it to chill the fridge overnight. You can even dish the pudding into individual ramekins to set. Then take it out and top with whipped cream when ready to serve the next day.
STORAGE: Store this sweet treat in an airtight container in the fridge for up to five days.
Recipe Tips
- Use high-quality chocolate. Since chocolate is the foundation of this pie, be sure to choose a use high-quality brand (like Guittard or Ghirardelli).
- Dress it up. There are tons of ways to dress up the top of the pudding. Add whipped cream, shaved chocolate, fresh raspberries, or other fresh berries. Feel free to get creative!
- Apply plastic wrap directly to the pudding. To avoid getting a thick pudding skin after the hot pudding cools, apply the plastic wrap directly to the surface of the pudding (rather than just covering the top of the bowl.)
- For dairy-free pudding: If you want this pudding to be dairy-free, I recommend making my dairy-free chocolate pudding.
More Gluten-Free Dessert Recipes to Try
- Vegan Chocolate Pie – Rich, velvety chocolate pie that’s completely vegan and gluten-free!
- Gluten-Free Chocolate Cake – This is a standby recipe in our house. The perfect moist chocolate cake for birthdays and special occasions!
- Gluten-Free German Chocolate Cake – If you want to mix it up, this coconutty cake is such a tasty chocolate dessert!
- Gluten-Free Chocolate Mousse Cake – A brownie crust and rich chocolate mousse are a match made in heaven!
- Pumpkin Creme Brulee – This is another SIMPLE but fancy dessert that’s great for the holidays!
- Gluten-Free Banana Pudding Recipe – Another delicious pudding recipe that’s SO much better than the boxed version!
- Chocolate Drizzle Popcorn – Who doesn’t love the sweet and salty combination of chocolate-drizzled popcorn?
Gluten-Free Chocolate Pudding
Ingredients
- 2 ½ cups whole milk
- 5 ounces semisweet or bittersweet chocolate 142 grams, chips or bar chocolate
- 5 large egg yolks
- ¾ cup + 2 tablespoons sugar 175 grams
- ⅓ cup cornstarch 40 grams
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons butter
Instructions
- In a medium saucepan, combine the milk and chocolate (chop the chocolate into pieces if using a bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. While whisking constantly, ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don’t curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
- Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.
- Remove from the heat and stir in the butter and vanilla. Transfer the pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature, about 45 minutes to an hour.
Notes
- Use high-quality chocolate. Since chocolate is the foundation of this pie, be sure to choose a use high-quality brand (like Guittard or Ghirardelli).
- Dress it up. There are tons of ways to dress up the top of the pudding. Add whipped cream, shaved chocolate, fresh raspberries, or other fresh berries. Feel free to get creative!
- Apply plastic wrap directly to the pudding. To avoid getting a thick pudding skin after the hot pudding cools, apply the plastic wrap directly to the surface of the pudding (rather than just covering the top of the bowl.)
Nutrition
FAQs
Not all chocolate pudding is gluten-free. Sometimes, a recipe may call for wheat flour to thicken the pudding, rather than gluten-free cornstarch.
Most boxed pudding is gluten-free (including Jell-O brand.) However, it’s always best to read the label to make sure.
All Jell-O pudding is naturally gluten-free, since it is made with gluten-free ingredients like sugar, cornstarch, cocoa, and salt. KozyShack pudding is also gluten-free.
This chocolate pudding is some of the best I have ever had, it was so rich and creamy, I could eat it all day.
I couldn’t believe this was gluten free. It was so delicious and my whole family devoured it!
There is nothing better than homemade pudding!! Especially chocolate!! It’s so creamy and easy to make!
I can’t have lactose, could I use a plant milk in this?
I actually recommend you try the chocolate pudding from this recipe: https://meaningfuleats.com/gluten-free-vegan-chocolate-pudding-pretzel-pie/
My husband can’t eat cornstarch. Can I use something else instead?
Yes! You can use tapioca starch or arrowroot powder in place of the cornstarch.