On Mother’s Day, every mom deserves a special dessert, including those who are gluten-free–and dairy-free! This recipe is easy to make, so it’s a great activity to do with the kids–just make sure an adult handles the hot bowl. (Moms: Print this recipe and hand it to the hubs as a hint!)
Gluten-Free, Dairy-Free Chocolate Pudding
From Chef Oonagh Williams of Royal Temptations Catering
Ingredients:
3 squares (3 oz.) unsweetened chocolate or 70% dark chocolate
3 cups almond milk, plus 1/2 cup
3 tbsp. cornstarch
¾ cup sugar
¼ tsp. salt
1 tsp. vanilla
Directions:
1. Melt chocolate and 2 ½ cups of the milk together in a 6-8 cup microwave safe bowl.
2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix.
3. Whisk milk/sugar mix into milk/chocolate mix.
4. Microwave for three cycles of 2 minutes each, stirring with a whisk in between. Then microwave for three cycles of 1 minute a piece, whisking each time until the mixture is bubbling. Time will vary with power of microwave. The bowl will be hot and heavy, so be careful when lifting in and out to stir and taste the mixture.
5. Remove from microwave and stir in vanilla. Pour into ramekins or martini glasses. Serve at room temperature or chilled.
Milk options:
If you’re not concerned about dairy intake, you can substitute 2% milk for the almond milk. I have made this pudding with a combination of almond and coconut milk – both with dairy-free and gluten-free semi-sweet chocolate. When using semi-sweet chocolate, I decreased the chocolate to 1/2 cup. I found the consistency to be thinner than with dairy milk and chocolate, but still tasty.