Chocolate Pudding with Fresh Vanilla Whipped Cream (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.View all articles by Jefferson Adams
The finished chocolate pudding. Photo: CC-ginnerobot
1 ½ cups bittersweet chocolate chips
2 egg yolks
2 tablespoons butter, room temperature
1 cup whipping cream
2 tablespoons cornstarch
¼ teaspoon salt
2 teaspoons plus ¼ teaspoon vanilla extract
2 ½ cups whole milk
⅓ cup sugar, divided (superfine sugar if available)
In a medium saucepan, whisk together all but 1 tablespoon of sugar with cornstarch and salt. Whisk in ½ cup of milk and egg yolks until smooth. Slowly add the remaining milk and bring to a boil, stirring constantly so not to boil over.
Remove from heat and stir in chocolate chips, butter and ¼ teaspoon vanilla. Stir together until melted and smooth. Pour pudding into 6 ramekins or small bowls, or 1 large bowl and cover. Chill for at least 3 hours, but up to a day.
For topping, beat cream and the remaining sugar and vanilla with an electric mixer until peaks form. Serve pudding with a dollop or two of whipped cream.
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