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    Jefferson Adams
    Jefferson Adams

    Chocolate Pudding with Fresh Vanilla Whipped Cream (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Chocolate Pudding with Fresh Vanilla Whipped Cream (Gluten-Free) - The finished chocolate pudding. Photo: CC-ginnerobot
    Caption: The finished chocolate pudding. Photo: CC-ginnerobot

    A little sinful? Perhaps. But, I believe everyone needs a few desserts under their belt if for no other reason than to break out on a rainy day. Homemade chocolate pudding is a nostalgic must-have and naturally gluten-free. Superfine sugar isn’t crucial, but it’s smoother and melts easier. The vanilla gives the whipped cream a little boost and can be made a few hours ahead of time. The pudding can be made up to 1 day ahead, but both are best served fresh.

    Ingredients:
    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)

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    Directions:
    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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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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