Hello! I am typing this as the wind and torrential rain are pounding my office window here in Issaquah. Thoughts do turn to warm comforting desserts…… Like pudding! And with Valentine’s Day coming up, posting this was a no-brainer.
I hope this recipe serves as an incentive for you to let me know what recipe you want me to develop. A friend of Paul’s who has food intolerances and reads the blog mentioned that he and his wife really wanted to be able to make chocolate pudding. One of their allergens is corn and since the original recipe I started with contained cornstarch I did a little research and realized I could do a one-for-one substitution with potato starch for the cornstarch and I could use almond milk instead of cow milk.
As you now know, I’m home recovering from spine surgery and I needed to be able to do something to keep from going stir crazy. And developing recipes does just that.
This pudding is so easy to make and so foolproof that I was able to make it just seven days after having spine surgery. All you need is a heavy saucepan and a whisk. I hope you enjoy this. Feel free to alter it by subbing a different extract for the vanilla; you could even add a tablespoon of your favorite liqueur instead of the vanilla as well. OOH LaLA!! It’s just as delicious warm as it is cold from the fridge.
Allergen-free quick creamy luscious chocolate pudding
- 1/3 cup unsweetened cocoa (I used Hersheys)
- 1/3 cup sugar
- 3 tablespoons potato starch or cornstarch
- 1/4 teaspoon salt
- 1/2 cup of gluten-free chocolate chips
- 1 tbsp Earth Balance buttery spread (or butter if you can eat dairy)
- 1 teaspoon vanilla (or favorite liquor)
- Whisk the first 4 ingredients together in a heavy saucepan. Make sure these are very well combined before adding the next ingredient.
- 2 cups of unsweetened plain almond milk or cow milk if you can eat dairy.
- Whisk very well. You really need a whisk to do this.
- Now put on medium heat and stir continuously while heating. It will start to thicken. Bring to a boil and whisk for one minute while boiling. Remove sauce pan from the heat and stir in the chocolate chips, buttery spread and vanilla.
- It will start to thicken quickly so pour into the goblets or small bowls. Chill for 2 hours.
Adapted from Gluten-free Quick and Easy by Carol Fenster
Hope everyone has a fabulously chocolatey Valentine’s Day!