Chocolate Pudding Recipe with Dairy-Free Options

My husband insists on cooking with egg whites whenever he makes breakfast. There is absolutely no way I can convince him to use whole eggs, believe me I have tried! He insists he “can taste the yolk”. The funny thing is when I bake, I always use whole eggs and he has never complained that he can taste the yolk. I have decided that my creations must be more flavorful than his.

He even enjoys the puddings that I make with his leftover egg yolks. I have quit trying to make sense of his taste buds. Instead I have him set aside the egg yolks whenever he makes breakfast and then I make pudding with them.

This chocolate pudding recipe is naturally gluten-free. You can make it dairy-free by using Silk Vanilla Almondmilk in place of the milk in the recipe. I also use Rodelle Gourmet Baking Cocoa when making chocolate pudding because Rodelle’s cocoa powder has a deeper, richer flavor than other cocoas and helps hide the flavor of the egg yolks from my husband.

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5 from 1 vote

Chocolate Pudding

Course Dessert

Prep Time 3 hours hours 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6

Author Alea

Ingredients

• ▢ 2/3 cup sugar
• ▢ 1/4 cup cornstarch
• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 2 1/2 cups milk or Silk Vanilla Almondmilk
• ▢ 4 large egg yolks
• ▢ 1 teaspoon vanilla extract

Instructions

• In a medium sauce pan, combine the sugar, cocoa, and corn starch. Using a whisk, slowly add the milk (or Vanilla Almondmilk), blending it together until the corn starch is dissolved.
• Add the egg yolks and whisk together until thoroughly combined.
• Place pan over a medium flame, and whisking continuously, cook until it just begins to bubble.
• Lower flame to low and cook for one more minute, whisking continuously.
• Remove from heat and stir in vanilla. (If for some reason, your pudding has become lumpy while cooking, you can pour it through a sieve and into the bowl. If I whisk it the whole time I am cooking it, my pudding rarely turns out lumpy.)
• Pour the pudding into a bowl. Place plastic wrap right on top of the surface of the pudding, smoothing out any air bubbles. This will prevent the pudding from forming a skin.
• Chill for at least 3 hours. Whisk again if you notice any lumps before serving.

You can top the pudding with  Vanilla Whipped Cream or Dairy-Free Whipped Cream.

More Pudding Recipes:

Peanut Butter Pudding

Mocha Fudge Pudding

Chai Spiced Pudding

Vanilla Pudding 

Chocolate Pudding (Egg-Free Recipe)