One of my favorite comfort foods is Gluten Free Chocolate Pudding served with a dollop of whipped cream (the real deal please!). I remember growing up my Mom would make it when we had an abundance of milk she needed to use up. If I recall correctly, the pudding may have been also the first thing I was allowed to "cook" without supervision when I was little. Let's not talk about how many times I did indeed burn the bottom of the pan.
Pudding is naturally gluten-free, and eggless, and one can easily make it into vegan chocolate pudding. Of course, you could just use a box of store-bought pudding such as Jello Chocolate Pudding Mix. Which is indeed gluten-free in case you did not know. But, once you started making chocolate pudding from scratch, you will never purchase another boxed pudding again.
- Recipe Ingredient Notes
- Vegan Recipe Ingredient Notes
- How to make Gluten Free Chocolate Pudding
- How to make Sweetened Whipped Cream
- How to serve Chocolate Pudding
- Storage & Freezing
- FAQ Gluten Free Chocolate Puddings
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Chocolate Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Dark Chocolate: I use 60% (or darker) dark chocolate in this gluten free chocolate pudding recipe. This recipe works great with chocolate "scraps" you may have. It's totally fine to blend two percentages here as long as they are dark chocolate.
Milk: The recipe does call for whole milk but low fat will work just fine here. I would not recommend using fat-free milk since you will lose the creaminess of the pudding.
Espresso Powder: This product can be found at any grocery store in the same aisle as coffee. I use Nescafé Classico Dark Roast. If you are not a coffee fan, you may omit the espresso powder and add 1 teaspoon of vanilla extract instead.
To serve: I like to serve homemade chocolate pudding with a dollop of whipped cream and additional chocolate shavings. You can also serve it with some fresh berries such as fresh raspberries.
Vegan Recipe Ingredient Notes
Chocolate: If you are vegan or dairy-free, please make sure to double-check your chocolate ingredients. While most dark chocolates are vegan, it's possible for the product to be manufactured in the same plant as products containing dairy.
Milk: I have not had great success using Almond Milk in this recipe but loved the result I got with Oatly (Oat Milk), Coconut Milk and Cashew Milk.
Butter: This recipe calls for 15 grams of room temperature butter. Feel free to substitute with your favorite vegan butter (I do not recommend coconut oil)
How to make Gluten Free Chocolate Pudding
To make gluten free chocolate pudding you will need the following tools: a medium-sized, heavy-bottom saucepan, a whisk, a spatula, and glasses or ramekins for your pudding. I use these glasses from CB2 for my pudding recipes and got five generous portions out of one batch.
Step 1: Prepare your glasses and set them aside.
Step 2: In a heavy-bottom saucepan whisk together light brown sugar, white sugar, cornstarch, kosher salt, and instant espresso powder (if using).
Step 3: Turn on the burner to medium heat and slowly add your milk. While slowly adding the milk with one hand, try to keep whisking your mixture with a whisk to avoid lumps and burning to the bottom of the pan.
Step 4: Stir the milk mixture constantly and continue to cook the mixture on low heat until it starts to thicken up. To check its doneness, dip a clean spoon into the mixture and run your finger through it. The "line" you created with your finger should stay on either side and not flow back together immediately.
Step 5: Remove from the heat and add the dark chocolate chips and soft butter (and Vanilla if using) Whisk until smooth. You may need to transfer your pudding to a larger bowl to give it a good whisk.
Step 6: With a large portion scoop (like this #20 scoop) divide the gluten free pudding between the serving dishes.
Step 7: Place the glasses in your refrigerator. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it. Allow to chill for 2hrs or up to 3 days.
How to make Sweetened Whipped Cream
Nothing beats homemade whipped cream. It's simple to make and will definitely take this homemade gluten-free dark chocolate espresso pudding to the next level. Make sure the heavy cream is as cold as possible. You can make homemade whipped cream using an electric mixer or whit a whisk mixing by hand.
To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until still peaks form.
How to serve Chocolate Pudding
Chocolate Pudding is a delicious treat on its own but it's even better if you finish it with a generous dollop of homemade whipped cream. Top it with additional chocolate shavings, candied cocoa nibs or some fresh raspberries. It also makes a delicious filling for gluten free chocolate cupcakes.
Storage & Freezing
One can keep homemade pudding in the fridge for up to 5 days. Make sure to top each glass with a piece of plastic wrap to ensure its freshness.
While I have not tried this myself, I had several readers tell me that they use this recipe to make "frozen fudgicles". (Portion out the cooked and fully cooled pudding in icecube trays and freeze until solid frozen)
FAQ Gluten Free Chocolate Puddings
Jello is made with gluten free ingredients but sadly is not certified gluten-free. Personally, I feel very confident using Jello O Instant Pudding in my recipes like my Gluten Free Cinnamon Rolls or Lemon Loaf.
While arrowroot and tapioca starch make a great substitute for cornstarch, they are not 1:1 interchangeable. I recommend using 15 grams of arrowroot or tapioca starch for the 20 grams of cornstarch used in this pudding recipe.
6-7 days. Homemade chocolate pudding should be eaten within 6-7 days.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Chocolate Recipes to try
For the Gluten Free Chocolate Espresso Pudding
- 25 grams granulated white sugar
- 25 grams light brown sugar
- 3 grams kosher salt
- 20 grams cornstarch
- 5 grams instant espresso (if using)
- 500 grams milk (whole milk or your milk of choice)
- 200 grams dark chocolate
- 15 grams unsalted butter, room temperature (or your favorite vegan butter)
Sweetned Whipped Cream
- 235 ml heavy whipping cream, cold
- 40 grams powdered sugar
- 1 teaspoon vanilla extract
How to make Gluten Free Chocolate Espresso Pudding
- Prepare your glasses or ramkins and set them aside.
- In a heavy bottom saucepan whisk together sugar, cornstarch, salt and espresso powder (if using).
- Turn on your burner to medium-low and slowly add your milk. While slowly adding the milk with one hand, try to keep whisking your mixture with a whisk to avoid lumps and burning to the bottom of the pan.
- Stirring constantly continue to cook the mixture on low heat. You know it is done when it covers the back of the spoon and a fairly straight line remains visible then you use your finger to wipe it. This will take around 3-4 minutes.
- Remove from the heat and add your chocolate and room temperature butter.
- Whisk until smooth. You may need to transfer your pudding to a larger bowl to give it a good whisk.
- Use your cookie scoop or a large spoon to divide your pudding between your prepared jars.
- Once all your pudding is divided place your jars or ramekins in your fridge and allow to chill for 2hrs or up to 3 days. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it.
- When you are ready to enjoy your chocolate pudding, garnish it with a generous dollop of whipped cream and chocolate shavings. Fresh Berries are always a great idea as well as my candied almonds.
- To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.
- Whisk at a medium speed until still peaks form.
Vegan recipe ingredient notes
Chocolate: If you are vegan or dairy-free, please make sure to double-check your chocolate ingredients. While most dark chocolates are vegan, it’s possible for the product to be manufactured in the same plant as products containing dairy.
Milk: I have not had great success using Almond Milk in this recipe but loved the result I got with Oatly (Oat Milk) and Cashew Milk.
Butter: This recipe calls for 15 grams of butter. Feel free to substitute with your favorite vegan butter (I do not recommend coconut oil)
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Amount Per Serving: Calories: 287