Gluten-free chocolate pudding, eggs, and sugar.
Traditional recipe and also with Bimby.
A real treat, and we can eat as much as we want. This pudding, ideal for dessert or a snack, will surely please the whole family. A “chocolatey” heart, if you will, that is made very quickly and with very few ingredients.
For those who are vegan, you can replace cow’s milk with plant-based milk, such as oat milk, and the result will also be satisfying.
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- Cost: Very Cheap
- 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
- 4 cups partially skimmed milk (or oat milk)
- 1 cup erythritol (or 50g of stevia or 100g of sugar)
- 2.5 oz gluten-free unsweetened cocoa powder
- 1/2 cup gluten-free cornstarch (Or oat flour)
- 3.5 oz 75% dark chocolate
- to taste raspberry
A glance at health
Tools
What we need to make the
- 1 Pot or the Bimby
- 6 Molds for pudding
Steps
Let’s go to the kitchen to make the
Put the erythritol, cocoa, and cornstarch in a pot, and mix all the powders with a whisk.
Once the powders are uniform, slowly pour the milk and mix with a hand or electric whisk or an immersion blender.
When the mixture is smooth, turn on the gas, and cook while constantly stirring for about 8 minutes, or until the pudding thickens.
Then pour the mixture into 6 molds or cups or a pudding mold with a 1-liter capacity, previously wetted with water.
Cover with plastic wrap, making sure it adheres well to the surface.
Let cool and store in the refrigerator for at least 6 hours.
Top with grated dark chocolate and some raspberries.
Here the gluten-free, egg-free, and sugar-free chocolate pudding is ready.
Put the erythritol, cocoa, cornstarch, and milk in the Bimby bowl, close with the basket instead of the measuring cup, and cook: 9 min./194°F/speed 4.
After the time is up, pour the mixture into 6 cups or a pudding mold with a 1-liter capacity, previously wetted with water.
Cover with plastic wrap, making sure it adheres well to the surface.
Let cool and store in the refrigerator for at least 6 hours.Sprinkle with grated chocolate and some raspberries.
Serve. Here the gluten-free, egg-free, and sugar-free chocolate pudding is ready.
Storage
You can store it in the fridge for up to 3 days.
FAQ (Frequently Asked Questions)
Gluten-Free Chocolate Pudding
Can I use another type of milk?
Yes, you can use all kinds of animal or plant-based milk.
