Gluten-free chocolate pudding, without eggs and sugar.
Traditional recipe and also with the Bimby.
A real treat, and we can eat as much as we want. This pudding, ideal for a dessert or a snack, will surely be enjoyed by the whole family. A “chocolaty” heart, if you’ll allow me the term, that is made quickly and with very few ingredients.
For those who are vegan, cow’s milk can be replaced with a plant-based milk, such as oat milk, and the result will be equally satisfying.
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- Cost: Very economical
- Rest time: 2 Days 6 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 214.52 (Kcal)
- Carbohydrates 48.59 (g) of which sugars 11.00 (g)
- Proteins 7.62 (g)
- Fat 10.40 (g) of which saturated 4.80 (g)of which unsaturated 2.83 (g)
- Fibers 6.37 (g)
- Sodium 5.60 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 3 1/3 cups partially skimmed milk (or oat milk)
- 2/3 cup erythritol (or 1/4 cup stevia or 1/2 cup sugar)
- 3/4 cup unsweetened gluten-free cocoa powder
- 1/2 cup gluten-free corn starch (or oat flour)
- 3.5 oz 75% dark chocolate
- as needed raspberries
A look at health
Tools
What we need to make the
- 1 Saucepan or the Bimby
- 6 Molds for pudding
Steps
Let’s head to the kitchen to make the
Put the erythritol, cocoa, and corn starch in a saucepan, and mix all the powders with a whisk.
When the powders are uniform, gradually pour in the milk, and mix with a manual or electric whisk or an immersion blender.
When the mixture is homogeneous, turn on the gas, and cook while continuously stirring for about 8 minutes, or until the pudding thickens.
Then pour the mixture into 6 molds or cups or a 1-liter capacity pudding mold, previously wetted with water.
Cover with plastic wrap, making it adhere well to the surface.
Let cool and store in the refrigerator for at least 6 hours.
Chop dark chocolate and some raspberries on top.
Here is the gluten-free, egg-free, and sugar-free chocolate pudding ready
Put the erythritol, cocoa, corn starch, and milk in the mixing bowl, close with the basket instead of the measuring cup, and cook: 9 min./194°F/speed 4.
After the time has passed, pour the mixture into 6 cups or a 1-liter capacity pudding mold, previously wetted with water.
Cover with plastic wrap, making it adhere well to the surface.
Let cool and store in the refrigerator for at least 6 hours.Sprinkle grated chocolate on top and some raspberries.
Serve. Here is the gluten-free, egg-free, and sugar-free chocolate pudding ready
Storage
You can store it in the fridge for up to 3 days.
FAQ
Gluten-free chocolate pudding
Can I use other milk?
Yes, you can use all types of animal and plant-based milk.
