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Gluten Free Chocolate Pudding


1/2 cup granulates sugar

3 T unsweetened cocoa powder

1/4 cup cornstarch

1/2 tsp salt

2 3/4 cup milk

2 T butter, room temperature

1 tsp vanilla extract


In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.

Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it’s thick enough that the pudding coats the back of a metal spoon.

Remove from the heat and stir in the butter and vanilla.

Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.

Refrigerate for 1 to 2 hours. Serve either cold or at room temperature.

Recipe from

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