Gluten-Free Chocolate Pudding

4 servings

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

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.

RECIPE 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.)