04/11/2012 03:54 pm ET Updated Dec 06, 2017

Double Whammy Chocolate Pudding: Gluten- and Sugar-Free


Yes, we do love sweet endings and silky textures and the sharp bitter flavor of best-quality chocolate. Here it is, wrapped up in one delectable mouthful.

Makes 8 servings

4-1/2 cups whole organic milk
1 cup sugar substitute (stevia), divided
1/3 cup sifted organic fair trade unsweetened cocoa powder (Frontier or Dagoba)
2 tablespoons sifted corn starch
1/8 teaspoon fine sea salt
2 large organic eggs + 4 large egg yolks
10 ounces fair trade organic bittersweet chocolate, broken into small pieces (Dagoba or Green & Black)
4 tablespoons unsalted organic butter
1 tablespoon vanilla extract

Heat 4 cups milk in a large saucepot with half of the sugar substitute to just under the boil.

Stir remaining sugar substitute with cocoa powder corn starch and salt in a medium bowl. Whisk in remaining ½ cup milk until you have a smooth paste.

Whisk ¼ cup of the warm milk mixture into the cocoa paste until well blended. Return to the sauce pot and whisk well to combine. Bring to a simmer over low heat and cook until fairly thick, whisking, about 5 minutes.

Meanwhile, whisk eggs and yolks in a small bowl until well blended. Very slowly, whisk about a cup of the warm chocolate mixture into the eggs until well combined, then slowly stir this mixture back into the pot, whisking until it thickens, no more than 3 minutes. Do not allow it to boil.

Remove from the heat, add vanilla, chocolate pieces and butter and whisk until smooth.

Transfer pudding into 8 custard cups or suitable serving bowls. (I sometimes use teacups.)

Refrigerate 2 to 3 hours, until the pudding is set.

Yum. All that flavor and not a guilty moment in sight. Yes!