Low carb, easy chocolate pudding is made with cream cheese and ricotta, so there’s no need to boil it, or to use starch for thickening.
I wanted to make chocolate pudding, but after a quick research, I realized that you just can’t make chocolate pudding without using either cornstarch or flour as thickening agents.
What would happen if I used cream cheese and/or ricotta instead of milk? I wondered, and promptly got to work on the recipe.
The result is wonderful. While not traditional pudding, this cornstarch-free chocolate pudding is amazing. It is velvety, deeply chocolaty, and very grownup – and not just because of the alcohol, which you can omit if you prefer and try using 2 tablespoons vanilla extract instead (but I don’t recommend it).
Another advantage to using creamy cheeses instead of milk: you can simply whip up this dessert in your food processor. There’s no need to boil the mixture first. Did I say EASY?
Make sure you serve this ultra rich chocolate pudding in small, 1/3-cup ramekins or in espresso cups, to keep portions in check. It’s so rich, you only need a small amount to feel satisfied.
PS. If you love creamy chocolate desserts, check out this rich, dark chocolate custard. It’s a bit more involved than this recipe, but it’s very, very good.
- 8 oz cream cheese, full fat, room temperature
- 8 oz whole milk ricotta cheese, room temperature
- 4 tablespoons crème de cacao liqueur
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sweetener of choice (I used xylitol)
- Place the ingredients in your food processor bowl.
- Process 2 minutes, stopping once to scrape the sides of the bowl, until very smooth.
- Transfer to individual dishes and serve.