Chocolate Pudding Gluten Freeno Cornstarch Recipe 465 Food

CHOCOLATE CORNSTARCH PUDDING

Chocolate Cornstarch Pudding image

My mom's best chocolate pudding recipe made with cornstarch and cocoa.

Provided by Kelly Thompson

Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
⅛ teaspoon salt
2 ¾ cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 42.5 g, Cholesterol 28.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 184 mg, Sugar 33 g

CHOCOLATE PUDDING (GLUTEN FREE/NO CORNSTARCH) RECIPE - (4.6/5)

Chocolate Pudding (Gluten Free/No Cornstarch) Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 8

Ingredients

1/4 cup Gluten Free flour (King Arthur Gluten Free)
1/2 cup (100 g) sugar
4 tablespoons (20 g) Dutch-processed unsweetened cocoa powder
1/4 teaspoon kosher salt
3 cups (24 fl. oz.) milk (any kind), at room temperature
3 egg yolks (90 g total), at room temperature
5 ounces dark chocolate, chopped (or your favorite chocolate)
1 teaspoon pure vanilla extract

Steps:

In a medium-sized bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside. In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg and chocolate mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes). Remove the pan from the heat, add the chopped chocolate and the vanilla, and stir until the chocolate is melted and the pudding is smooth. Pour the pudding into 8 small, heat-safe containers and allow to cool. Serve chilled or at room temperature. The pudding will thicken as it cools.

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