*Ahem* One of us (who shall remain nameless) might have done such a thing.
Tapioca starch is recommended for this recipe. We tried making this with arrowroot starch but it didn’t turn out so well. Tapioca starch is perfect for this and as an aside, is also a versatile substitute for cornstarch in gravies, and a substitute for eggs in custard-style pies (see the pumpkin pie recipe for an example).
This chocolate pudding is quick and easy to make and it’s also good enough to eat when it’s still warm. It tastes a lot like that delicious gooey chocolate filling of a chocolate lava cake. YUM!
If you’d like to add an allergen-free whipped cream, I recommend Cybele Pascale’s Whipped Topping from her book The Allergen-Free Baker’s Handbook. If you are not allergic to eggs, you could use marshmallow fluff whipped to a softer consistency with a little water to make a whipped topping. In the meantime, enjoy this delicious chocolate pudding!
P.S. Hint: Freezer Molds! Make chocolate pudding pops out of this, too! 🙂
The Best Allergen-Free Chocolate Pudding
4 cups water (Note: You can replace water with a safe milk-substitute for a slightly creamier consistency. If you do this, please ask whoever you serve it to if the milk-substitute is safe for them. Many people are allergic to rice, almond, and soy milk. We are pretty happy using water, and it’s less expensive that way).
1/2 cup tapioca starch
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 teaspoon salt
2/3 cup of dairy-free chocolate chips such as Enjoy Life brand (check for other allergens if needed). Add less or omit chocolate chips if you want a more mild chocolate flavor. If you do omit the chocolate chips, add 1/2 cup of palm oil shortening or else the mixture will be very gel-like.
1 teaspoon of vanilla
In a large saucepan, stir 1 cup of the water tapioca flour and cocoa until blended and smooth. This step helps get rid of lumps before you begin cooking.
Set the heat to medium and stir in the remaining 3 cups of water. Then add sugar and salt. Cook and stir constantly until mixture thickens to pudding consistency. Remove from heat and stir in the chocolate chips and vanilla. Keep stirring until chocolate melts.
Chill in refrigerator or pour into popsicle molds for pudding pops later.