Celiac-friendly Chocolate Puddings

Celiac-friendly Chocolate Puddings
15 min.
55 min.
Ready in


for 4 servings
0.333 cup unsalted butter (softened)
0.333 cup gluten-free all purpose flour (sifted)
1.333 cups Whole milk
¾ cup Dark chocolate (grated)
¼ cup superfine caster sugar
3 medium egg yolks
4 medium egg whites
1 pinch salt
2 tablespoons powdered sugar
2 tablespoons white Chocolate chip
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Preparation steps

Step 1/7
Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease four heatproof tea cups with a little softened butter. Chill until ready to use.
Step 2/7
Melt the remaining butter in a saucepan set over a medium heat. Whisk in the flour and cook for 1 minute, whisking, until thickened.
Step 3/7
Whisk in the milk and cook until thickened, 2 minutes. Stir in the chocolate and two tablespoons of the sugar. Remove the saucepan from the heat and beat in the egg yolks.
Step 4/7
Beat the egg whites with a pinch of salt until stiffly peaked. Add the remaining caster sugar and beat until thick and glossy.
Step 5/7
Stir one third of the beaten egg white into the chocolate mixture. Fold in the rest using a rubber spatula and divide the batter between the buttered tea cups.
Step 6/7
Sit the cups on a baking tray and transfer the tray to the oven. Bake for 22-25 minutes until the souffles are coming away from the edge of the cups.
Step 7/7
Remove from the oven and serve with a dusting of icing sugar and a few white chocolate chips on top.