Chocolate Pudding (Gluten Free/No Cornstarch)
- 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
Adapted from glutenfreeonashoestring.com
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.