Gluten-free Chocolate Pudding - recipe
Serves 8-10 people
6T arrowroot
1/4c milk
3 3/4c milk
2t vanilla
1c sugar
4oz unsweetened chocolate
1/4t salt
Dissolve the arrowroot in 1/4c milk. Set aside.
Melt the chocolate over low heat, add then add the sugar, salt and balance of the milk and stir occasionally over a medium heat until the texture is smooth.
Add the arrowroot mixture, stir constantly until the mixture is simmering. Cook 1 minute longer.
Remove from the heat, stir in the vanilla.
Pour into individual custard dishes or a large serving dish. Chill for at least two hours, though overnight is even better.
[NOTE: you can substitute cocoa powder and butter for the unsweetened chocolate for a delicious and easy alternative.]