This gluten-free chocolate pudding is rich, silky, and decadent! Plus it’s an EASY, make-ahead dessert that’s great to serve to guests!
PS – try adding this pudding to this gluten-free chocolate pie for one of the best chocolate desserts ever!
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!
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.
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Hopefully it goes without being said, but 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!
You also might like this dairy-free chocolate pudding in this vegan chocolate pie. For more gluten-free desserts try this gluten-free chocolate cake, gluten-free german chocolate cake and gluten-free chocolate mousse cake.
Why You’ll Love this Recipe
- Rich chocolate flavor
- Easy to make
- Simple ingredients
- Endless topping options
- SO much better than grocery store pudding mix
- Great for food allergies
Ingredients You’ll Need
Here’s what you’ll need to make this 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 the dairy-free chocolate pudding from this recipe.
- Butter: Butter makes a creamy, silky pudding that’s hard to resist!
- Vanilla: A dash of vanilla extract enhances the flavor of this pudding.
- Salt: Fine sea salt brings out the flavors and balances the sweetness of the pudding.
- Sugar: I like to use fine Domino sugar for all of my gluten-free baking.
- Chocolate: Choose a high-quality semisweet chocolate or bittersweet chocolate for this gluten-free pie. I use and recommend the brand Guittard .
- Cornstarch: Corn starch is naturally gluten-free and used to thicken this homemade chocolate pudding.
- Egg yolks: I like to use large eggs set at room temperature.
How to Make this Pudding
- 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.
- 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 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.
- When both the crust and pudding are cool, spread the pudding evenly in the pie crust. Cover and refrigerate for 2-3 hours, until the pudding is set.
- In a large bowl, add the cream cheese, powdered sugar and vanilla. Mix with an electric mixer until creamy and smooth.
Storage/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.
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.
Expert Tips & Tricks
- 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.)
I hope you love this recipe as much as we do! If you try this gluten-free chocolate pudding, be sure to leave me a comment/rating below. I’d love to hear from you!
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.)
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.