Chocolate Pudding with Cookie Crumbles & Fresh Whipped Cream (Gluten Free)

Chocolate Pudding with Cookie Crumbles & Fresh Whipped Cream (Gluten Free)

Pudding 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 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 1/2 Cups Granulated Sugar
  • 1/4 Cup All-Purpose Gluten Free Corn Starch
  • 1/4 tsp Salt
  • 3 Cups Skim Milk (You can substitute with 1%, 2%, Whole or any non-dairy milk)
  • 4 Large Egg Yolks
  • 6 1/2 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
  • 1/2 tsp Vanilla Extract

Making the Cookie Crumble:

  1. 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:

  1. In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
  2. Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
  3. 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 ;))
  4. Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
  5. Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.

Making the Whipped Cream:

  1. 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)
  2. Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
Desserts, Snacks
American