plant-based and free from gluten and top 8 allergens
Always a treat, this homemade chocolate pudding is as magical as it is delicious. It’s one of the easiest and quickest desserts you can make, and it’s divine eaten on its own or garnished with allergy-friendly whipped cream, fresh berries, or chocolate shavings.
Our friend Mark’s grandmother, Flo Surkin, died on April 25 from COVID-19. She loved to bake and claimed a dessert wasn’t a dessert unless it contained chocolate. Mark asked his friends to post their favorite chocolate dessert recipe and picture on his Facebook page in memory of Flo.
This one’s for Flo. We know she would have loved it!
Let’s get started with our mise en place.
mise en place
Easy Steps
- Combine sugar and salt in a medium saucepan. Sift cornstarch and cocoa powder into the pan and whisk to combine the ingredients. Slowly whisk in an alternative milk. Our favorite is gluten-free oat milk. Coconut milk beverage is another good choice, or almond milk, if almonds are not an issue.
- Place the saucepan over medium-high heat and cook, whisking constantly, until the mixture begins to thicken and is close to a boil. This can take as long as 5-8 minutes. The pudding will fully thicken at the boil. When it just comes to a boil, immediately lower the heat to medium-low and cook at a gentle simmer for another 1-2 minutes, whisking frequently.
- Remove from the heat and add chopped chocolate, softened vegan butter, and vanilla, whisking until smooth and the chocolate has melted.
- Immediately spoon the pudding into individual bowls or one large serving dish. A slight skin will form on the top of the cooling pudding. We don’t mind the skin. However, if you don’t want the skin, press a piece of plastic wrap or parchment paper directly onto the surface while the pudding is still hot.
- Allow to cool, then cover and refrigerate, for up to 3 days.
Chef Mary’s Tips
- This pudding is not freezer worthy, as it contains cornstarch, a high-amylose starch. These starch molecules in cornstarch tighten up and weep when frozen.
- Cocoa powder is available in two forms, alkalized (Dutch process) or non-alkalized (natural). Alkalized, or Dutch, is treated with an alkali to neutralize its acids. Dutch process cocoa is darker than natural cocoa, has a mellower flavor and dissolves easily in liquids.
- Choose a good quality vegan chocolate bar that is around 60%. Cacao or cocoa beans plus any extra part of the bean, such as cocoa butter = the percentage. The higher the percentage, the more intense and less sweet the chocolate is. Even if two different chocolates have the same percentage, they can vary in flavor and sweetness as different chocolate makers add different amounts of cocoa butter, and some may not add any at all. The percentage also tells you about the sugar content. A 60% bar contains about 40% sugar. An 80% bar contains about 20% sugar. Our advice for a pudding you will love is to use your favorite chocolate.
Chocolate Pudding
Yield 6 Servings
Free of: gluten and top 8 allergens.
Ingredients
1 cup organic cane sugar (or granulated sugar)
1/2 tsp salt
1/2 cup cornstarch
6 tbsp alkalized cocoa powder (Dutch process), (see recipe notes)
4 cups alternative milk, (see recipe notes)
3 ounces vegan chocolate (around 55-65%), chopped into small pieces
2 tbsp vegan butter, such as Earth Balance Soy-Free Buttery Sticks, room temperature
2 tsp pure vanilla extract
Allergy-friendly whipped topping, optional garnish
Grated chocolate, optional garnish
Instructions
- Combine the sugar and salt in a medium saucepan. Sift the cornstarch and cocoa powder into the pan, whisk to blend the ingredients. Slowly whisk in the milk.
- Place the saucepan over medium-high heat and cook, whisking constantly, until the mixture begins to thicken and is close to a boil. This can take as long as 5-8 minutes. Whisk vigorously, reaching down around the bottom and sides of the saucepan.
- The pudding will thicken fully at the boil. When it just comes to a boil, immediately lower the heat to medium-low and cook at a gentle simmer for another 1-2 minutes, whisking frequently.
- Remove from the heat. Add the chopped chocolate, butter, and vanilla, whisking until smooth and the chocolate has melted.
- Immediately spoon the pudding into individual bowls or into one large serving dish. A skin will form on the top of cooling pudding. If you don't want the skin, press a piece of plastic wrap or parchment paper directly onto the surface while pudding is still hot. But the skin is really okay.
- Allow to cool, then cover and refrigerate, for up to 3 days.
Notes
- Cocoa powder is available in two forms, alkalized (Dutch process) or non-alkalized (natural). Alkalized, or Dutch, is treated with an alkali to neutralize its acids. Dutch process cocoa is darker than natural cocoa, has a mellower flavor and dissolves easily in liquids.
- Gluten-free oat milk is a great choice. Coconut milk beverage or almond milk, if almonds are not an issue, are other good options.
Courses Sweets
Thank you for the recipe. I’d given up on making chocolate pudding. Is there alternative to cornstarch?
Hi Natalie,
Tapioca flour (aka starch) should be a good replacement at the same amount. Some sources say 2 parts tapioca flour should be used in exchange for 1 part cornstarch. I have not made this pudding with tapioca flour, but with my experience using it in other things, I think 2X would be a little too much for this pudding. If using tapioca flour, the total cook time will be less, just 5-6 minutes from the start. Whisking is important, but at the end, don’t whisk as much, as tapioca flour can get sticky with too much stirring.
As for arrowroot, I would replace the 1/2 cup cornstarch with 1/4 cup plus 1 tablespoon of arrowroot. Arrowroot holds up to freezing, unlike cornstarch. Arrowroot does break down at higher temperatures, but should work fine with this pudding in a smaller amount.
If you do make it substituting another starch for cornstarch, we’d love to hear how it turned out.
Best, Mary