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    Home » Recipes » the daniel plan

    Bittersweet Chocolate Pudding (Dairy Free)

    Published: Feb 8, 2010 · Modified: Jun 30, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    When it comes to a holiday dessert, it’s all about chocolate. Here is an easy to make yet decadent dairy free bittersweet chocolate pudding recipe to thrill the chocolate lovers in your life. The French call these Pots de Crème (pronounced poh-du-krem) which sounds so fancy. Translation: pots of cream. My version is made with canned coconut milk for creamy smooth richness instead of dairy cream. For a sugar-free option, use chocolate stevia drops or monk fruit.

    Bittersweet Chocolate Pudding | AFoodCentricLife.com

    Dairy Free Bittersweet Chocolate Pudding

    As a kid, chocolate pudding meant opening a box of Jello dry pudding mix, adding milk and following the directions. You can still do that today, but processed boxed chocolate pudding is no match for homemade, especially when its this easy. Plus this recipe is a lot richer and more decadent. Ingredients are easily kept in the pantry to have on hand anytime a sweet tooth or a special occasion hits.

    Chopped chocolate on a cutting board.

    It’s All About the Chocolate

    For my baking and dessert needs I keep both block chocolate and chocolate wafers in my pantry. If you have a block of chocolate it’s much easier to knock it down to size using a long serrated knife.

    To skip chopping altogether, try chocolate wafers or buttons. The block chocolate in my pantry is from Scharffen Berger and for the buttons I keep a box of Guittard Couverture Wafers.  The wafers are about the size of a nickel.  No chopping required, which makes it easier and faster…and better for nibbling. Other favorites are Valrhona and Theo chocolates, either 70% bittersweet or 85%. A combination works well too.

    High quality chocolate is essential for a recipe like this, so if you can’t find high quality chocolate at a store near you, order it off Amazon by clicking on the names above. Valrhona is also available at Traders Joes near the checkout stand.

    bittersweet chocolate pudding
    Bittersweet chocolate pudding with whipped cream.

    Another option, visit Chocosphere. This is a site that will send chocolate lovers into a trance. Chocosphere features 49 different brands of chocolates, almost from A to Z, from Alma Chocolate to Waialua Estate. To measure just the right amount of chocolate I always use a digital scale for accuracy. If you don’t have one, they are a worthwhile investment. I could not live without one in my kitchen.

    Chocolate buttons and chopped chocolate bar.

    Add a Little Spice and Espresso

    If a spiced version sounds good (it won’t to the chocolate purists, I understand), try adding a little Chinese Five Spice when heating the coconut milk and espresso powder. Five Spice is a blend of cinnamon, star anise, anise seed, ginger and clove. It has a wonderful affinity for chocolate. I like to add Five Spice when I make chocolate gelato and it pairs well with this pudding recipe as well. Cinnamon all by itself is also a nice addition.

    Bittersweet chocolate pudding pouring into ramekins.

    Another ingredient note – for the espresso powder, I use Medaglia d’Oro. If you can’t find it at the store it can be ordered off the internet. The link above is to Amazon and there are other sources. This won't make the pudding taste like coffee. A little espresso brings out the flavor of chocolate.

    And if you love chocolate, how about an adult hot chocolate version, with or without liqueurs?

    chocolate mousse
    Chocolate pudding on a tray in the kitchen.

    If you're looking for another classic show-stopper dessert everyone loves? Try my blender method mini creme brulee.

    Updated 9-25-17

    📖 Recipe

    Bittersweet Chocolate Pudding | AFoodCentricLife.com

    Chocolate Pudding | Pots de Creme

    Sally Cameron
    Chocolaty, decadent and so easy! This recipe is very rich, so a small amount is usually enough to satisfy a sweet tooth at the end of a meal. This doubles or triples easily, but do it in batches.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 290 kcal

    Equipment

    • 6 2 ounce ramekins or espresso cups, glass cups, stemmed wine glasses, etc.

    Ingredients
      

    • 6 ounces good dark chocolate, coarsely chopped I use the Hu dark chocolate gems
    • 3 tablespoons granulated monk fruit or sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 pinch sea salt
    • 1 cup full fat canned coconut milk

    Options

    • 2 teaspoons  instant espresso
    • ½ teaspoon Chinese Five Spice or cinnamon

    Instructions
     

    • In the bowl of a food processor, combine the chocolate and sugar (or monk fruit) and pulse until the chocolate is finely ground. Add the egg, vanilla, salt, espresso powder and cinnamon (if using) and pulse to a paste.
    • Shake the canned coconut milk if it's solidified. In a small saucepan (2 qt), bring the coconut milk almost a boil over high heat. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
    • With the food processor running, add the hot coconut milk in a steady stream and blend until smooth and silky, about 1 minute. This melts everything together and makes the "pudding".
    • Pour the liquid chocolate mixture through a fine small strainer into a large measuring cup like a 4 cup Pyrex with a spout. This makes pouring into the ramekins easier. Pour into the 6 ramekins to fill. Refrigerate until the puddings are set, about 2 hours or overnight. Puddings can be made up to 3 days ahead of time. Wrap tightly in plastic film after they are cool and firm. 

    Notes

    Chocolate: *If you prefer semisweet chocolate (about 65%), you will likely not need extra sugar. If it's bittersweet chocolate at 72% or higher, you will need the sugar unless you like barely sweet chocolate.
    Serving options - top with lightly sweetened whipped cream or coconut cream if desired, adding a little vanilla and a touch of sugar when whipping. For chocolate curls, use a vegetable peeler or a microplane zester and a bar or chunk of chocolate. A few fresh strawberries or raspberries are a nice addition too.
    Nutritional Calculation: I specifically calculated this with Hu chocolate gems and granular monk fruit to show you this is a pretty healthy dessert! Use monk fruit; you will never know it is not made with sugar. 

    Nutrition

    Calories: 290kcalCarbohydrates: 21gProtein: 5gFat: 24gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 50mgPotassium: 134mgFiber: 4gSugar: 10gVitamin A: 91IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Shannon says

      February 09, 2010 at 9:27 am

      what a great idea adding the chinese five spice..i'm all over chocolate in any form! totally agree with you on staying in on valentine's, thinking fondue this year...

      Reply
    2. Anna Yanev says

      February 09, 2010 at 7:28 am

      Delicious!!!

      Reply

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