How to make the ultimate gluten free chocolate pudding
I have been dedicating my time to creating more gluten free recipes as I like to incorporate that into my diet. Gluten free baking can seem so daunting from the onset but here is a very simple recipe to ease you into it. The is by far the ultimate gluten free chocolate pudding. If you love chocolate, you are going to fall in love with this recipe. I like puddings and desserts that are light and not too heavy not he tummy. After dinner, having something sweet and light is always a great way to end a night. This recipe is just that, it has a very creamy, smooth texture and is so light, you could eat them all!
In order to stabilise this chocolate pudding I decided to use vegetarian/Halaal gelatine. I will explain how to use the granulated gelatine (which I used) and the leaf gelatine as well. This really created that smooth texture and creamy finish. This recipes makes about 6 puddings and that is the perfect number (in my opinion) for a small dinner party. It can also be made the night before (ideal for setting time) and serves the next day.
I hope you enjoy this recipe and please do leave me a comment of you try it, it really means so much to me!
Bon Apetit,
Zorah
What gelatine should I use?
For this recipe, I used gelatine granules because they are Halaal and vegetarian. The leaf gelatine usually contains pork, so if you are able to use that, then you may go ahead.
Method for using gelatine granules:
Place the amount of gelatine granules you need in a small cup, add 1-2 tablespoons of cold water. You do not need a lot of water, just enough to coat the granules. Set the gelatine aside for about 5 minutes. After that it should feel quite spongy to the touch, this is normal. Now place that small cup in a slightly larger bowl. Boil about 1-2 cups of water and pour the water into the gap between the cup and bowl. Do not let the boiling water touch the gelatine granules. Now you can stir the gelatine until the warm water creates a liquid paste, this can take up to 3 minutes. Once the gelatine is liquid and runny in consistency, you can follow he recipe as directed and add it in where it needs to go.
Method for using leaf gelatine:
For this recipe you can use one one leaf of gelatine. The gelatine will need to be soaked in very cold water for about 5 minutes. It will lose its shape and become very soft to the touch. After this, it can be added to the warm liquid you are preparing.
What mould to use for making the ultimate gluten free chocolate pudding?
You can really use any mould you like. For this recipe I decided to use smaller moulds that were round in shape and fairly deep. This made about 6 chocolate puddings. If you would like, you can make the chocolate pudding in a small loaf tin (8″x 4″x 2.5″), this way you can cut the chocolate pudding as you would a loaf of bread. I find the individual moulds are great for giving each guest their own dessert.
How to store the chocolate puddings?
They need to stay in the fridge all the time. They can last up to 3 days in the fridge. I would keep them in an airtight container and coat them with cocoa powder before serving.
The Ultimate Gluten Free Chocolate Pudding
Course: DessertCuisine: AmericanDifficulty: Medium6
servings10
minutes5
minutes3-12
hours15
minutesIf you are a chocolate lover or just love an easy dessert, you’re going to love these chocolate puddings! They are gluten free and and are so light! These chocolate puddings are perfect when you have guests over and such a delicious dessert to have whenever you’re craving something sweet.
Ingredients
8g gelatine granules
3 tbsp. cold water
3 cups boiling water (to warm up the gelatine)
15g cocoa powder
30ml cold water
250ml milk
180ml heavy cream
50g condensed milk
25g granulated sugar
110g milk chocolate, chopped
Directions
- Put your gelatine in a small bowl, add the cold water and mix. Then set aside for 5 minutes.
- Add the cocoa powder and 30ml of cold water to a bowl and mix with a spoon to create a cocoa paste.
- Add the milk, cream and sugar to a saucepan and heat until it starts to steam.
- Remove from the heat.
- Stir in the cocoa paste mix.
- *Place the small gelatine bowl in a larger bowl and ad boiling water to the gap and stir the gelatine until it becomes liquid. (See notes above for directions)
- Now add in the gelatine.
- Then add in the condensed milk and chopped chocolate and stir.
- Pass the chocolate mixture through a sieve to remove any stubborn pieces.
- Place the bowl with the all the chocolate ingredients over an ice bath for 3 minutes.
- Keep stirring the chocolate pudding so the cold can evenly distribute.
- Then spray your silicone moulds and pour in the batter.
- Place the dessert in the fridge overnight and enjoy with sprinkled cocoa on top the next day!
