Chocolate Pudding with Cookie Crumbles & Fresh Whipped Cream (Gluten Free)
Jump to RecipePudding is one of my favorite comfort foods. However, I must confess...I always made it from a box 😉 So, I decided to make it from scratch to see if there was a big difference and YES there is! Homemade chocolate pudding is definitely worth making 🙂 I added the chocolate cookie crumbles in the bottom after finding a wonderful recipe by Ree Drummond (thank you, Ree!) Let me know what you think...box or homemade?
Ingredients
Ingredients for the Cookie Crumble (optional):
- 22-24 Gluten Free Chocolate Sandwich Cookies if not GF, use Oreos
- 4 Tbsp Salted Butter, Melted I use Land O Lakes
Ingredients for the Pudding:
- 1 ½ Cups Granulated Sugar
- ¼ Cup All-Purpose Gluten Free Corn Starch
- ¼ tsp Salt
- 3 Cups Skim Milk You can substitute with 1%, 2%, Whole or any non-dairy milk
- 4 Large Egg Yolks
- 6 ½ ounces Bittersweet Chocolate
- 2 Tbsp Butter, salted
- 2 tsp Vanilla Extract
Ingredients for the Whipped Topping:
- 1 Cup Heavy Whipping Cream very cold
- 2-3 Tbsp Powdered Sugar
- ½ tsp Vanilla Extract
Instructions
Making the Cookie Crumble:
- In a food processor, pulse the melted Butter and Sandwich Cookies until finely crushed. Then spoon desired amount into the bottom of your serving dishes/cups (reserving some for garnish). Note: I spoon about 2 Tbsp into the bottom of each glass.
Making the Pudding:
- In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
- Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
- Heat this mixture over medium heat for about 8-10 minutes, stirring constantly so mixture doesn't burn or clump. Immediately remove from the heat once it starts to thicken (like pudding ;))
- Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
- Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.
Making the Whipped Cream:
- Just before serving the pudding, make the Whipped Cream by combining the Heavy Whipping Cream, Powdered Sugar (1 Tablespoon at a time) and Vanilla Extract using a Stand or Handheld Mixer. Beat on medium-high until stiff peaks form (about 4-5 minutes)
- Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
