Recipe: Chocolate pudding by Susan Hart | NevadaAppeal.com

Recipe: Chocolate pudding by Susan Hart

Susan Hart
Already gluten-free, this chocolate pudding recipe can easily be adapted to be dairy-free.
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It’s good to have a little comfort food to get us through these last cool, gray days of winter. I have always enjoyed a chocolate pudding recipe from Mollie Katzen in “The Enchanted Broccoli Forest.” The recipe was always gluten-free, but I have adapted it to also be nearly dairy-free. The chocolate chips in the brands I recommend may contain trace amounts of milk.

What’scookingamerica.net says 1 cup plus 2 tablespoons of unsweetened cocoa powder, 1 cup plus two tablespoons of sugar and 1/3 cup coconut oil may be substituted for the chocolate chips in this recipe, which would be necessary if dairy must be avoided.

The pudding is amazingly rich made with coconut milk. Although it’s simpler and made without eggs, I think it rivals the silky elegance of French pots de creme. It’s good either warm or cold, and I haven’t found anyone who doesn’t like it, unless of course chocolate is not a favorite. Poor souls!

Chocolate Pudding

Serves 4 to 6

Ingredients

3/4 to 1 cup semisweet chocolate chips (Sunspire or Ghirardelli are good)

2 tablespoons agave nectar

2 cups coconut milk, divided

Pinch of salt

3 tablespoons cornstarch

3/4 teaspoon vanilla extract

Directions

Combine the chocolate chips, agave nectar and 1 3/4 cups of the coconut milk in a saucepan. Heat on medium, stirring frequently, until the chocolate chips are melted. Remove from heat.

In a small bowl, combine the remaining 1/4 cup coconut milk with the salt and cornstarch and whisk until thoroughly combined.

Stir the cornstarch mixture into the chocolate mixture and return to medium heat on the stove. Whisk constantly until the mixture thickens to it’s ultimate pudding texture. This may take 10 to 15 minutes and does need full attention so it doesn’t lump up.

Remove from heat and let stand for 5 minutes. Whisk in the vanilla. If you’d like the pudding warm, serve it now. If you’d like it cold, refrigerate it, covered with plastic wrap, until chilled.

Bon appétit!

The Carson City gluten-free discussion group meets from 7 to 8 p.m. next Monday, March 14, at the offices of Daniel Schlenger, D.C., 1801 E. William St., Suite G. There’s no charge for admission. Please e-mail me if you’’d like more information.

Susan Hart has been cooking gluten-free for 17 years. She can be reached at glutenfree.hart@gmail.com.