Gluten Free Chocolate Pudding with Milk Sauce
This post may contain affiliate links.Gluten-free chocolate pudding is a super easy dessert you can make at home. It’s creamy, rich, and perfect for chocolate lovers! Drizzle it with milk sauce to make it even more delicious.
Almost everyone loves a good chocolate pudding — it’s creamy, smooth, and downright comforting! While you can grab one off the shelf anytime, I love making it at home because it’s quick, easy, and you control how chocolatey and rich it gets.
I’ve tried a few ways to thicken chocolate pudding, from using just cornstarch to combining it with egg yolks. The latter gave me that silky, luscious texture I wanted. And to really let the chocolate flavor shine, I use the best cocoa powder and dark chocolate I can find, with just a little sugar.
This gluten-free chocolate pudding is a wonderful choice if you’re avoiding gluten. It’s right up there with my other favorite gluten-free treats, like creamy corn pudding, velvety avocado pudding, purple yam steamed cake, and the sweet pumpkin coconut rice cake.
If you like to dress up your pudding, I’ve added a quick recipe for a milky sauce to drizzle over the top. It’s thickened with cornstarch, but you can easily leave it out if you need to. Feel free to adjust the sweetness — I keep it on the lower side because there’s already enough natural sweetness in the dark chocolate.
Why You Will Love This Recipe
Recipe Ingredients
How To Make Gluten Free Chocolate Pudding
STEP 1. In a pot, pour in the milk and add agar-agar powder, sugar, and salt (Images 1, 2). In a separate bowl, combine cocoa powder with hot water (Images 3, 4) and stir until smooth.
STEP 2. Pour the cocoa mixture into the milk pot and add the chocolate (Images 5, 6). Stir with a spatula until everything is fully incorporated (Image 7). Place the pot over low heat (Image 8).
STEP 3. Take one ladle of the mixture and transfer it to a small bowl (Image 9). Add the egg yolk to this bowl and whisk well (Images 10, 11). Pour the egg yolk mixture back into the pot (Image 12).
STEP 4. Let the mixture cook until small bubbles start to form (Image 13). Turn off the heat and strain the mixture into a container (Image 14). Let it cool for 15 minutes, then place it in the fridge overnight. Once set, remove the pudding from the container (Images 15, 16).
STEP 5. For the sauce, combine milk, sugar, and cornstarch in a pot and stir well (Images 17, 18). Cook over low heat, stirring constantly until it thickens (Images 19, 20). Transfer the sauce to a container and chill it. When ready to serve, slice the pudding and drizzle the chilled milk sauce over the top.
Pro Tips
- Lightly wet the containers with cold water before pouring in the pudding mixture. This makes it easier to remove the pudding cleanly once it’s set.
- Make sure the pudding mixture reaches a simmer with small bubbles before removing from heat. This ensures the agar-agar (or cornstarch, if using) activates properly and the pudding sets with a smooth, firm texture.
- Since the chocolate flavor is the star, splurge on a good-quality dark chocolate and cocoa powder. It’s worth it!
- Patience is key! Let the pudding chill thoroughly in the fridge for the best creamy texture.
How to Serve
Serve your gluten-free chocolate pudding chilled with its milk sauce. Pair it with other chocolatey treats like my coconut macarons — a crunchy, chewy dessert with chocolate drizzle!
Pour yourself a cup of rose milk tea or a pretty butterfly pea flower tea. The floral notes and bright colors of these drinks compliment the deep, rich chocolate pudding.
FAQs about Gluten Free Chocolate Pudding
Sure! In this recipe, I use egg yolk to give the creamy, silky texture.
Yes! You can use plant-based milk alternatives like oat, coconut, or cashew milk. For a vegan version, omit egg yolks or use a plant-based thickener.
Absolutely! You can use this gluten-free chocolate pudding as an excellent filling for pies. Pour it into a pre-baked gluten-free crust, chill until set, and top with whipped cream or your favorite toppings.
Storage
Store the gluten-free chocolate pudding in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Keep the milk sauce in a separate container and chill it as well. When you’re ready to serve, just slice the pudding, drizzle with the chilled sauce, and enjoy!
More Gluten Free Desserts
Gluten Free Chocolate Pudding
Ingredients
PUDDING
- 7 gr agar powder
- 650 gr milk
- 50 gr condensed milk
- 50 gr sugar
- 2 gr salt
- 1 tbsp cocoa powder + 2 tbsp hot water
- 100 gr dark chocolate
- 1 egg yolk
SAUCE
- 300 gr milk
- 1 tbsp cornstarch
- 50 gr sugar
- 1 gr salt
Instructions
- In a pot, pour in the milk and add agar-agar powder, sugar, and salt. In a separate bowl, combine cocoa powder with hot water and stir until smooth.
- Pour the cocoa mixture into the milk pot and add the chocolate. Stir with a spatula until everything is fully incorporated. Place the pot over low heat.
- Take one ladle of the mixture and transfer it to a small bowl. Add the egg yolk to this bowl and whisk well. Pour the egg yolk mixture back into the pot.
- Let the mixture cook until small bubbles start to form. Turn off the heat and strain the mixture into a container. Let it cool for 15 minutes, then place it in the fridge overnight. Once set, remove the pudding from the container.
- For the sauce, combine milk, sugar, and cornstarch in a pot and stir well. Cook over low heat, stirring constantly until it thickens. Transfer the sauce to a container and chill it. When ready to serve, slice the pudding and drizzle the chilled milk sauce over the top.
Video
Notes
- Lightly wet the containers with cold water before pouring in the pudding mixture. This makes it easier to remove the pudding cleanly once it’s set.
- Make sure the pudding mixture reaches a simmer with small bubbles before removing from heat. This ensures the agar-agar (or cornstarch, if using) activates properly and the pudding sets with a smooth, firm texture.
- Since the chocolate flavor is the star, splurge on a good-quality dark chocolate and cocoa powder. It’s worth it!
- Patience is key! Let the pudding chill thoroughly in the fridge for the best creamy texture.
I love this chocolate pudding texture, so creamy and silky! Plus it is soo easy to make! You really should make this pudding at least once in your lifetime!