I’ve made dairy free chocolate pudding this a few times now. It is pretty simple and sets up pretty fast so there is no need to make it the night before. I was originally trying to make a chocolate frosting using real melted chocolate chips and what resulted was a really tasty chocolate pudding. The kids loved it. Last week I used it as a filling in a double layered gluten-free chocolate cake I made using Cherrybrook Kitchen’s box mix.The first time I made dairy free chocolate pudding I used my own homemade powdered sugar (which includes more tapioca flour than the store bought varieties). The second time I made it I tried Trader Joe’s confectioner’s sugar, one of only two brands I’ve ever run across that is not made with corn starch. In the picture you can see that this batch is thick but a little bit runny. My first batch was very thick and I could turn my spoon over and it would not fall off. It was rich and creamy. So your results may vary, depending on how you like it and what products you use.
Ingredients for Dairy free Chocolate Pudding:
1 cup Enjoy Life Chocolate Chips (the only brand that is soy free)
1 TBSP Spectrum Palm Oil (or margarine if it is okay for you)
2/3 cup of full fat coconut milk (I buy Trader Joe’s Brand).
4 eggs, separated. (I buy pasteurized eggs, as they are added raw and the pudding is not cooked.) For more information on the safety of eating raw eggs, visit: http://www.helium.com/items/181088-is-it-safe-to-eat-raw-eggs
1/3 cup powdered sugar (my homemade version is 1 TBSP tapioca flour to 2 cups of Evaporated Cane Juice. I use a vitamix machine and grind it on high for about 1-2 mins).
Directions for Dairy free Chocolate Pudding:
To make dairy free chocolate pudding, first melt the chocolate chips and palm oil your favorite way. I use the microwave in 1 minute increments. I stir after each minute until the chips are completely melted. Place the coconut milk and egg yolks in your mixer and blend on high. Slowly add the melted chocolate (be careful not to add it when it is too hot or it will ‘cook’ the eggs!). Continue mixing on high until all is creamy. Finally reduce the speed to medium and add the egg whites. Place in glass bowl with a lid and refrigerate. Pudding should set in 1-2 hours. Serve cold and enjoy. Makes about 6 small servings.